Recipe - Strudel Verde

5 Sheets filo dough
Vegetable oil to spray

FOR THE FILLING
2 teaspoon Olive oil; (orig was 2 tbsp)
2 cup Onions; minced
1 cup Asparagus; cut or sliced up One half inch
thick
1 cup Red bell peppers; minced
1 cup Mushrooms; cut or sliced up
10 ounce Frozen leaf spinach; chopped
One half cup Peas
2 cup Cooked brown rice; (Basmati
can be substituted)
1 cup Feta cheese; crumbled
One half cup Dill; minced
One half teaspoon Black pepper
1 teaspoon Salt
Sesame seeds to garnish
tops; black or white, orig
was 1 tbsp

Heat the olive oil in a large nonstick pan over medium heat. Sauté the
onions, asparagus, bell peppers and mushrooms for 2 minutes. Add the
spinach, peas and rice. Combine well and cool slightly before adding feta
cheese, dill and seasonings.

Assembly: Lay a sheet of filo dough out on a sheet of parchment or waxed
paper and spray lightly with vegetable oil. Repeat this process until five
sheets are stacked. Spread filling from left to right side in a layer about
3 inches wide. Fold ends in and roll up dough, forming a log. Use the paper
to assist in the rolling process. Press uniformly to make a strudel with
even sides. Spray outside surface with vegetable oil, sprinkle with sesame
seeds and bake for 40 minutes in a 350degree oven until golden. Serves
46.

http://www.wholefoods.com/magazine/foods/body/springrec.html

From: Ellen C. ellen@elekta.com

Per serving: 264 Calories; 9g Fat (29% calories from fat); 11g Protein; 38g
Carbohydrate; 22mg Cholesterol; 759mg Sodium Food Exchanges: 1 1/2
Starch/Bread; One half Lean Meat; 2 Vegetable; 1 One half Fat

Recipe by: Steve Petusuvsky, Whole Foods

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Apr 12,
1999, converted by MM_Buster v2.0l.