Greek Lamb And Cheese Strudel
From dariana 18 years ago
- 30 minutes to make
- Serves 20
I got this from my former Mom-In-Law who was Greek, it is still one of my fave recipes today.
Ingredients
- 8 ounces lean ground lamb or beef shopping list
- 1/4 cup finely chopped onion shopping list
- 1 5- to 6-ounce package soft goat cheese (chevre) or 5 ounces crumbled feta cheese (1 1/4 cups) shopping list
- 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained shopping list
- 1 tablespoon milk shopping list
- 1 teaspoon finely shredded lemon peel shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 12 sheets frozen phyllo dough (14x9-inch rectangles), thawed shopping list
- 1/4 cup butter, melted shopping list
- ground nutmeg shopping list
- Persimmons (optional) shopping list
How to make it
- Preheat oven to 400 degrees F.
- For filling, in a medium skillet, cook ground meat and onion over medium-high heat until brown. Drain off fat. Stir in cheese, spinach, milk, lemon peel, salt, and the 1/4 teaspoon nutmeg.
- Unroll phyllo dough; cover with plastic wrap. To make a phyllo roll, remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top of the first; brush with butter. Add four more phyllo sheets, one at a time, brushing each with butter. Spread half of the filling over the phyllo stack, spreading to within 3 inches of the long sides and 1 1/2 inches of the short sides. Fold short sides of phyllo toward center. Fold one long side of phyllo over filling, then roll up. Repeat to make a second phyllo roll.
- Place phyllo rolls, seam sides down, on a large baking sheet. Brush with remaining melted butter; sprinkle with additional nutmeg. Score the tops of the phyllo rolls, making cuts 1 inch apart and 1/4 inch deep.
- Bake for 15 to 18 minutes or until rolls are golden brown. Let stand for 15 minutes before serving. To serve, place strudel on a serving platter. Slice strudel on the scored lines. If desired, garnish with persimmons. Makes about 20. servings.
- Make-Ahead Tip: Prepare, shape, and score strudel as directed (do not bake). Wrap strudel in moistureproof and vaporproof wrap and freeze for up to 3 months. Place frozen strudel, seam sides down, on a large baking sheet. Brush stride; with melted butter and sprinkle with nutmeg. Bake in a 400 degree F oven for 25 to 30 minutes or until rolls are golden brown. Slice on scored lines.
The Rating
Reviewed by 9 people-
g_whizz, they are truly yummy.
dariana
in loved it
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Vanessa, phyllo is so easy, start with the frozen if you need to just to get you used to using it. This is an awesome recipe, and thanks for the cooking compliment!
dariana
in loved it
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I hope you all enjoyed this one. I love this recipe.
dariana
in loved it
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