Athenian Rice Strudel Recipe
Yield: 32 piecesRecipe by luhu.jp
Ingredients:
1/2 cup: Butter melted,
1 cup: Long grain rice,
1 each: Medium onion,
2 cup: Water,
2 each: Cloves of garlic,
1 cup: Feta cheese crumbled,
Finely chopped,
1/2 tsp: Salt,
3 tbsp: Pinenuts,
8 each: Sheets filo pastry or,
1 package: 10 oz fresh spinach chopped,
1 each: Sheet puff pastry,
Directions:
In saucepan cook onion, garlic, and if desired pinenuts in 3 tb of
butter. Add rice, spinach, water, and salt. Simmer covered 20 to 25
minutes until rice is cooked. Remove from heat stir in feta and
allow to cool. Brush thawed filo sheets with remaining butter and
make two stack of four sheets. Divide rice mixture and place along
the side of each pastry stack. Roll up jelly role fashion. Place two
rolls on baking sheet and brush with any remaining butter. Bake at
375 for 20 minutes until golden. If subsituting with puff pastry roll
out puff pastry thinly into large sheet. Cut two strips 6"x 18".
Place 1/2 the rice mixture along the long side of each strip fold
over and seal. Bake at 400 until golden Cut like filo roll. From a
Tupperware recipe card Submitted By CHRIS BLAIR On 09-20-95
Source from luhu.jp
butter. Add rice, spinach, water, and salt. Simmer covered 20 to 25
minutes until rice is cooked. Remove from heat stir in feta and
allow to cool. Brush thawed filo sheets with remaining butter and
make two stack of four sheets. Divide rice mixture and place along
the side of each pastry stack. Roll up jelly role fashion. Place two
rolls on baking sheet and brush with any remaining butter. Bake at
375 for 20 minutes until golden. If subsituting with puff pastry roll
out puff pastry thinly into large sheet. Cut two strips 6"x 18".
Place 1/2 the rice mixture along the long side of each strip fold
over and seal. Bake at 400 until golden Cut like filo roll. From a
Tupperware recipe card Submitted By CHRIS BLAIR On 09-20-95
Source from luhu.jp