Ingredients for Oktoberfest Spinach Strudel
- 1 medium onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Chicken Stock
- Frozen Spinach
- Plain Breadcrumbs
- 1 egg white
- Fat Free Parmesan
- 1/4 teaspoon freshly grated nutmeg
- Black Pepper
- Phyllo Dough
- 2 tablespoons skim milk
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How to Make Oktoberfest Spinach Strudel
- Finely chop 1 medium onion and 1/4 cup of fresh parsley. Simmer in 1 cup of chicken or vegetable stock over medium heat until onion is translucent and tender (about 8-10 minutes).
- Set aside the onion and parsley mixture to cool slightly.
- Cook 10 ounces of fresh spinach according to package directions, then drain thoroughly in a colander. Squeeze out as much excess liquid as possible using your hands or a clean kitchen towel.
- In a large bowl, combine the cooled onion mixture, 1/2 cup of breadcrumbs, 1 egg white, 1/4 cup grated Parmesan cheese, 1/4 teaspoon of freshly grated nutmeg, and a pinch of black pepper.
- Gently mix all ingredients until well combined.
- Lay out two sheets of phyllo dough on a clean, damp kitchen towel. Work quickly to prevent the phyllo from drying out.
- Spread half of the spinach mixture evenly along the narrow edge of one phyllo sheet.
- Tightly roll up the phyllo sheet, jelly-roll style. Repeat with the remaining phyllo sheet and spinach mixture.
- Brush the tops and sides of the strudel rolls with 2 tablespoons of skim milk.
- Using a sharp knife, cut several 1-inch slits along the top of each strudel to allow steam to escape.
- Place the strudel rolls on a baking sheet lined with parchment paper and lightly sprayed with nonstick cooking spray.
- Cover the strudels loosely with a damp kitchen towel.
- Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the strudel is golden brown and crispy.
- Let the strudel cool slightly before slicing each roll into 6 pieces and serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
19g
Fat
6g
Carbs
12g
