Egg Strudel

Ingredients

1 10 oz (300 g) package frozen chopped spinach, thawed and squeezed dry
1 cup (250 mL) finely chopped almonds (optional)
1 onion, chopped
1 garlic clove, crushed
1/2 cup (125 mL) melted butter, divided
8 eggs
1 1/2 cups (375 mL) swiss cheese, grated
1 tsp (5 mL) ground nutmeg
1/2 tsp (2 mL) ground allspice
to taste salt and pepper
1 16oz (454 g) package phyllo (strudel) pastry, thawed

Directions

Preheat over to 200° C (400° F). In a bowl, combine spinach and almonds. In a skillet, saute onion and garlic in 1 tbsp (15mL) butter. Add to spinach and almonds. In another bowl, beat eggs. Add cheese and seasonings. Line a greased 13 x 9 inch (33 cm x 23 cm) pan with a sheet of pastry, brush with some melted butter and repeat until there are 8 buttered sheets of pastry. Cover pastry with spinach mixture. Pour in egg and cheese mixture. Top with 4 more buttered sheets of pastry. Roll up edges and seal. Slit top of strudel. Brush with melted butter and bake 30 to 40 minutes or until pastry is golden and crisp. Cut strudel into thick slices and serve warm.

Makes: 8 servings

Preparation: 10 minutes

Cooking: 35 minutes

Nutrients per serving:

Calories: 406
Protein: 17.3 g
Carbohydrate: 33.9 g
Fat: 22.1 g