The Complete Cooking for Two Cookbook (ATK)
1. Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Mix feta, ricotta, scallions, raisins, pine nuts, oregano, lemon juice, garlic and nutmeg together in medium bowl. Stir in spinach until well combined. Season with salt and pepper to taste.
2. Lay 1 phyllo sheet on clean counter with short side facing you and brush with oil, making sure to cover entire surface. Repeat and layer with remaining 4 phyllo sheets, brushing each with oil.
3. Mound spinach mixture into narrow log along bottom edge of phyllo, leaving 2-inch border at bottom and 1/2 inch border on sides. Fold bottom edge of dough over filling, then continue to roll dough around filling into tight log, leaving ends open.
4. Gently transfer strudel seam side down to prepared sheet and brush with oil. Cut four 1 1/2-inch vents diagonally across top of strudel.
5. Bake strudel until golden brown, 20--25 minutes, rotating sheet halfway through baking. Let cool on sheet for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 112 | ||
Calories from Fat: 24 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.8mg | 3 % | |
Potassium 498.5mg | 13 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 17.4g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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