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| Appetizer Strudel |
| "Using olive oil instead of the large amount of butter, that's generally used when preparing recipes with filo dough, makes this a much healthier recipe. It's also much easier since the olive oil doesn't need to be melted. Perhaps most importantly, it adds it's own delicious taste to this wonderful appetizer. Cholesterol and fat are also reduced by using Neufchatel and Egg Beaters. Not a fat free recipe, but definitely more healthy than it would be with butter, cream cheese and whole egg. Keep in mind, when entertaining, this can be prepared ahead, wrapped in plastic, refrigerated, then baked when needed." |
Ingredients:
Pastry:
8 sheets filo dough
1/3 cup COLAVITA Extra Virgin Olive Oil
1 clove garlic, crushed
1/3 cup finely chopped pine nuts
2 tablespoons grated Parmesan cheese
Filling:
2 ounces neufchatel cheese, at room temperature
1/3 cup crumbled chevre
1/4 cup sliced ripe olives
1/4 cup finely chopped sun-dried tomatoes (packed in oil, drained and blotted dry)
1/4 cup chopped roasted red peppers
3 tablespoons Egg Beaters (or other cholesterol free egg product)
Salt and pepper to taste
Topping
1 to 2 tablespoons Egg Beaters, slightly beaten
1 tablespoon grated Parmesan cheese
1 tablespoon finely chopped pine nuts
Spinach Pesto:
1 cup fresh spinach leaves, washed, dried and stems removed
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
1 clove garlic
Salt and pepper
1/4 COLAVITA Extra Virgin Olive Oil, or as needed to get proper consistency
1/3 cup pine nuts
3 tablespoons grated Parmesan cheese
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Preparation:
Prepare the Pastry: Preheat oven to 350 degrees. In a small bowl, combine the olive oil and crushed garlic. Brush one sheet of filo with the oil; sprinkle with a mixture of pine nuts and parmesan. Repeat until all sheets of filo are used.
Prepare the Filling: Mix the filling ingredients together and spread down one long side of the pastry. Roll up like a jelly roll and place on a cookie sheet, seam side down. Brush the top of the roll with 1 to 2 tablespoons of Egg Beaters and sprinkle with the mixture of Parmesan and pine nuts. Bake until golden 20 to 30 minutes. Cool 10 minutes. Slice (I like to cut this diagonally) to serve.
Prepare the Spinach Pesto:
In fool processor, combine ingredients and process until smooth. Refrigerate until needed.
Serving Suggestions: If desired, place an arugula leaf under the strudel and dot some spinach pesto onto plate. Add a few whole ripe olives and a sprinkling of pine nuts. Enjoy! Serves 6 - 8
Per Serving: 332 Calories (83.1% from fat); 28g Fat (6g Sat, 16g Mono, 5g Poly); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 398mg Sodium. Food Exchanges: 1 Grain (Starch); 1 Lean Meat; 5 Fat.
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