Filling
1 Tbs. olive oil
1 medium onion, chopped (1½ cups)
1 medium red bell pepper, diced (1 cup)
2 cloves garlic, minced (2 tsp.)
2 tsp. dried thyme
1 lb. white mushrooms, sliced (5 cups)
2 10-oz. bags baby spinach
¼ tsp. ground nutmeg
1 14-oz. pkg. firm tofu, drained
8 oz. Neufchâtel cheese, softened
1 cup grated extra-sharp
Cheddar cheese (4 oz.)
Strudel
¼ cup olive oil
1 clove garlic, minced (1 tsp.)
1 tsp. dried thyme
1 lb. whole-wheat phyllo dough, thawed
½ tsp. poppy, sesame, or fennel seeds, optional
Directions
1. Preheat oven to 350°F. Coat 18- x 13-inch baking sheet with cooking spray.
2. To make Filling: Heat oil in pot over medium heat. Sauté onion, bell pepper, garlic, and thyme in oil 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl.
3. Purée tofu, Neufchâtel cheese, and Cheddar cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper.
4. To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant. Cool.
5. Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with garlic oil. Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust.
Step 2 - salivate |
1. Preheat oven to 350°F. Coat 18- x 13-inch baking sheet with cooking spray.
2. To make Filling: Heat oil in pot over medium heat. Sauté onion, bell pepper, garlic, and thyme in oil 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl.
3. Purée tofu, Neufchâtel cheese, and Cheddar cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper.
Step 3 |
4. To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant. Cool.
5. Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with garlic oil. Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust.
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