kohlrabi and feta strudel

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here's another interesting recipe from jone's book

 

 

* Exported from MasterCook *

 

Kohlrabi and Feta Strudel

 

Recipe By :Bridget Jones

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound kohlrabi

salt and pepper

6 green onions -- chopped

1/4 cup chopped parsley

8 ounces feta cheese -- finely crumbled

1 pinch freshly grated nutmeg

2 tablespoons olive oil

2 tablespoons butter -- melted

8 sheets phyllo pastry (14x8-inch each)

1/4 cup fine dry white breadcrumbs

 

Peel kohlrabi and cut into 1/2-inch dice. Cook the kohlrabi in boiling, salted

water for 5 minutes, then drain and transfer to a bowl. Leave to cool until warm

before mixing in the green onions, parsley, and feta cheese. Add a little nutmeg

and freshly ground black pepper. (The feta is salty so the mixture should not

need additional salt.)

 

Preheat the oven to 350F Grease a large baking sheet with a little oil. Mix the

butter and oil. Lay a sheet of phyllo pastry on a clean, dry work surface and

brush lightly with a little of the butter and oil mixture. Lay a second sheet

with the long side overlapping the long side of the first piece by about a

third. (This will give an area of pastry measuring about 14 x 13 1/2 inches.)

Brush the second sheet with butter and oil. Lay the remaining sheets on top,

overlapping them as before and brushing sparingly with butter and oil.

 

Sprinkle the breadcrumbs over the pastry and top with the kohlrabi and feta

mixture, spooning it on evenly, leaving a 2-inch space all around the edge. Fold

the edge of the phyllo over the filling, then brush the edge with a little

butter and oil. Roll up the phyllo and filling like a jelly roll. Transfer to

the baking sheet, bending the roll if necessary to make it fit. Brush all over

with butter and oil and bake for 40-45 minutes, until crisp and golden. Allow to

stand for 5 minutes before cutting into thick slices.

 

See http://www.bridgetaboutfood.co.uk/cv.html for a list of publications by

Bridget Jones (a food writer who lives in the UK).

 

Description:

" Simple combination made special by crispy phyllo "

Source:

" Farmers' Market Guide to Vegetables "

Copyright:

" 2001 ISBN 1570716196 "

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Per Serving (excluding unknown items): 293 Calories; 18g Fat (55.1% calories

from fat); 9g Protein; 24g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol;

641mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat.

 

NOTES : Here, a simple vegetable mixture becomes an impressive lunch or supper

dish when rolled in a crisp phyllo pastry coat.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 26025 0

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