Greek Lamb and Cheese Strudel
- Preheat oven to 400 degrees F. For filling, in a medium skillet, cook ground meat and onion over medium-high heat until brown. Drain off fat. Stir in cheese, spinach, milk, lemon peel, salt, and the 1/4 teaspoon nutmeg.
- Unroll phyllo dough; cover with plastic wrap. To make a phyllo roll, remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top of the first; brush with butter. Add four more phyllo sheets, one at a time, brushing each with butter. Spread half of the filling over the phyllo stack, spreading to within 3 inches of the long sides and 1 1/2 inches of the short sides. Fold short sides of phyllo toward center. Fold one long side of phyllo over filling, then roll up. Repeat to make a second phyllo roll.
- Place phyllo rolls, seam sides down, on a large baking sheet. Brush with remaining melted butter; sprinkle with additional nutmeg. Score the tops of the phyllo rolls, making cuts 1 inch apart and 1/4 inch deep.
- Bake for 15 to 18 minutes or until rolls are golden brown. Let stand for 15 minutes before serving. To serve, place strudel on a serving platter. Slice strudel on the scored lines. If desired, garnish with persimmons. Makes about 20 servings.
From the Test Kitchen
Prepare, shape, and score strudel as directed (do not bake). Wrap strudel in moisture-proof and vapor-proof wrap and freeze for up to 3 months. Place frozen strudel, seam sides down, on a large baking sheet. Brush stride; with melted butter and sprinkle with nutmeg. Bake in a 400 degree F oven for 25 to 30 minutes or until rolls are golden brown. Slice on scored lines.
Nutrition Facts (Greek Lamb and Cheese Strudel)
- Per serving:
- 84 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 17 mg chol. ,
- 115 mg sodium ,
- 4 g carb. ,
- 4 g pro.