Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of butter, melted
- 1/2 cup of breadcrumbs
- 1/2 cup of Kolašinski Sir cheese, crumbled
- 2 cups of fresh spinach, chopped
- 1/2 cup of onion, chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic in butter until translucent.
3. Add the spinach to the skillet and cook until wilted.
4. Add the Kolašinski Sir cheese, salt, pepper, and nutmeg to the skillet and stir until well combined.
5. Remove the skillet from the heat and let it cool.
6. Place a sheet of parchment paper on a baking sheet.
7. Lay a sheet of phyllo dough on the parchment paper and brush it with melted butter.
8. Sprinkle breadcrumbs over the phyllo dough.
9. Repeat steps 7 and 8 until you have used half of the phyllo dough.
10. Spread the spinach and cheese mixture over the phyllo dough.
11. Repeat steps 7 and 8 until you have used all the phyllo dough.
12. Brush the top of the strudel with beaten egg.
13. Bake the strudel for 30-35 minutes or until golden brown.
14. Let the strudel cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 6 servings
Nutritional information:
- Calories: 365
- Fat: 22g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Feta cheese can be substituted for Kolašinski Sir cheese.
- Swiss chard or kale can be substituted for spinach.
Variations:
- Add cooked bacon or ham to the spinach and cheese mixture.
- Add chopped walnuts or pine nuts to the spinach and cheese mixture.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Use a sharp knife to slice the strudel to prevent it from falling apart.
Storage instructions:
- Store leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover strudel in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the strudel on a platter garnished with fresh herbs.
Garnishes:
- Fresh herbs such as parsley or dill.
Pairings:
- Serve the strudel with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting advice:
- If the phyllo dough tears, patch it with another piece of phyllo dough brushed with melted butter.
Food safety advice:
- Make sure to cook the strudel to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Strudel is a traditional pastry from Austria and is commonly filled with fruit or cheese.
Flavor profiles:
- The strudel has a savory and slightly tangy flavor from the Kolašinski Sir cheese and a hint of nutmeg.
Serving suggestions:
- Serve the strudel as a main dish for lunch or dinner.
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Region: Bosnia and Herzegovina