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Name: Strudel Verde
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 5 Sheets filo dough; 2 c Onions; diced; Sesame seeds to garnish; 1 c Mushrooms; sliced; 10 oz Frozen leaf spinach; chopped; 1 ts Salt; Vegetable oil to spray; 1/2 c Peas; 1 c Asparagus; sliced 1/2 inch; 1/2 c Dill; minced; 2 ts Olive oil; (orig was 2 tbsp); 1 c Red bell peppers; diced; 2 c Cooked brown rice; (Basmati; 1 c Feta cheese; crumbled; 1/2 ts Black pepper

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INGREDIENTS

5 Sheets filo dough
2 c Onions; diced
Sesame seeds to garnish
1 c Mushrooms; sliced
10 oz Frozen leaf spinach; chopped
1 ts Salt
Vegetable oil to spray
1/2 c Peas
1 c Asparagus; sliced 1/2 inch
1/2 c Dill; minced
2 ts Olive oil; (orig was 2 tbsp)
1 c Red bell peppers; diced
FOR THE FILLING
2 c Cooked brown rice; (Basmati
1 c Feta cheese; crumbled
1/2 ts Black pepper

Servings

INSTRUCTIONS

Heat the olive oil in a large non-stick pan over medium heat. saute 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 350-degree oven until golden. Serves 4-6. http://www.wholefoods.com/magazine/foods/body/springrec.html >From: Ellen C. 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; 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat Recipe by: Steve Petusuvsky, Whole Foods Posted to EAT-LF Digest by "Ellen C." on Apr 12, 1999,

NOTES

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Strudel Verde

5 Sheets filo dough
2 c Onions; diced
 Sesame seeds to garnish
1 c Mushrooms; sliced
10 oz Frozen leaf spinach; chopped
1 ts Salt
 Vegetable oil to spray
1/2 c Peas
1 c Asparagus; sliced 1/2 inch
1/2 c Dill; minced
2 ts Olive oil; (orig was 2 tbsp)
1 c Red bell peppers; diced
 FOR THE FILLING
2 c Cooked brown rice; (Basmati
1 c Feta cheese; crumbled
1/2 ts Black pepper

Heat the olive oil in a large non-stick pan over medium heat. saute 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 350-degree oven until golden. Serves  4-6.    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; 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat    Recipe by: Steve Petusuvsky, Whole Foods    Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Apr 12,  1999,

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Nutrition

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Serving Size: 1 Serving (67g)
Recipe Makes: 6 servings

Calories: 21
Calories from Fat: 1 (5%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.1mg		0 %
Potassium 64.8mg		2 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.6g
Protein 1.4g		2 %
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.

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Calories per serving: 21

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REVIEWS

Vegansister

This is a yummy and very versatile recipe. I did not use the filo dough but instead just mixed as directed and divided into 6 meals for easy on the run lunch or dinner. Sometimes I add black beans or vary the vegetables but it is always so good.

11y