RoxSand's Squash+Tater Strudel

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* Exported from MasterCook *

 

RoxSand's Butternut Squash and Potato Strudel

 

Recipe By :RoxSand Scocos, chef/owner, RoxSand’s, Phoenix, AZ

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 cup chopped onion

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon fresh marjoram leaves

or 1 teaspoon dried leaves, crushed

1 3/4 cups peeled and chopped butternut squash

1 3/4 cups peeled and chopped new potatoes

2 tablespoons crumbled reduced fat feta cheese

4 each phyllo pastry sheets -- thawed

1/4 cup melted butter

GARNISH (options):

styrian pumpkin seed oil

or seasoned olive oil

feta cheese

fresh marjoram

or italian parsley sprigs

 

Melt the butter in a large skillet over medium heat. Add the onion, salt,

pepper, and marjoram leaves and saute for 5 minutes, stirring occasionally. Mix

in the squash and potatoes and cook for 10 minutes, stirring occasionally. Cover

and cook an additional 5 to 10 minutes, until the vegetables are soft and

breaking down. Cool and stir in the crumbled feta cheese.

 

Separate 1 phyllo sheet from the others, covering the remaining sheets with a

damp towel. Brush the sheet with melted butter, then fold it in half lengthwise

and again brush with butter.

 

Place 1/4 of the filling at the bottom of the sheet and fold the sheet over into

a triangle. Continue folding until you reach the end of the phyllo sheet. Place

on a greased baking sheet. Repeat the process, making 4 triangles. Bake the

strudel in a preheated 350ºF oven for 30 minutes until golden brown.

 

Serve with a drizzle of pumpkin seed oil or seasoned oil, crumbled feta, and a

sprig of marjoram or Italian parsley leaves.

 

Nutrients per serving -- excludes garnish options -- calories 257; protein 3g;

carbohydrate 22g; dietary fiber 4g; fat 19g (saturated fat 12g); cholesterol

51mg; sodium 817mg

 

Cuisine:

" Vegetarian "

Source:

" " Desert Star, " article, Modern Maturity (aarp) 2001-Ja/Fe "

 

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Per Serving (excluding unknown items): 299 Calories; 19g Fat (56.0% calories

from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol;

856mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 3382 0 4644 421 0 26025 0 0 2130706543 0 0 0 0

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