Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of melted butter
- 1/2 cup of chopped onions
- 2 cloves of minced garlic
- 1/2 cup of chopped spinach
- 1/2 cup of crumbled Njeguški Sir cheese
- 1/2 cup of ricotta cheese
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, sauté the onions and garlic until they are soft and translucent.
3. Add the spinach to the skillet and cook until it is wilted.
4. Remove the skillet from the heat and let it cool for a few minutes.
5. In a mixing bowl, combine the Njeguški Sir cheese, ricotta cheese, parsley, salt, and pepper.
6. Add the spinach mixture to the cheese mixture and stir until well combined.
7. Lay out a sheet of phyllo dough on a clean surface and brush it with melted butter.
8. Repeat this process with 4 more sheets of phyllo dough, layering them on top of each other.
9. Spoon the cheese and spinach mixture onto the phyllo dough, leaving a 1-inch border around the edges.
10. Fold the edges of the phyllo dough over the filling and roll the strudel up tightly.
11. Place the strudel on a baking sheet lined with parchment paper.
12. Brush the top of the strudel with melted butter.
13. Bake the strudel in the preheated oven for 25-30 minutes, or until it is golden brown and crispy.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 21g
- Carbohydrates: 24g
- Protein: 8g
Substitutions for ingredients:
- Feta cheese can be substituted for Njeguški Sir cheese.
- Spinach can be substituted for kale or Swiss chard.
Variations:
- Add cooked bacon or sausage to the filling for a meatier version.
- Use different herbs, such as basil or oregano, to add more flavor to the filling.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Let the strudel cool for a few minutes before slicing it to prevent the filling from spilling out.
Storage instructions:
- Store the leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover strudel on a baking sheet and bake for 10-15 minutes, or until it is heated through.
Presentation ideas:
- Slice the strudel into rounds and arrange them on a platter.
- Garnish with fresh parsley or chopped nuts.
Garnishes:
- Fresh parsley
- Chopped nuts
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with a small piece of dough and brush it with melted butter to seal it.
Food safety advice:
- Make sure to cook the strudel to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Njeguški Sir cheese is a traditional cheese from Montenegro that is made from cow's milk.
Flavor profiles:
- The strudel has a savory and cheesy flavor with a crispy phyllo dough crust.
Serving suggestions:
- Serve the strudel as a main dish for lunch or dinner.
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Region: Montenegrin