Strudel Spinach/Kale Appetizer

Community Recipe from

Ingredients

  • 2 cup(s) All purpose flour
  • 4 tablespoon(s) Extra virgin olive oil
  • 1 whole(s) Egg
  • 1/2 cup(s) White wine
  • 1/2 teaspoon(s) Salt
  • 1 pound(s) Spinach or Kale (you can use frozen spinach)
  • 1/2 pound(s) Sausage of your choice
  • 1 pinch(s) Cinnamon
  • 1/4 teaspoon(s) Salt more if you like depends on sausage
  • 1/4 teaspoon(s) Red Pepper
  • 2 teaspoon(s) Olive oil
  • 1 Egg
  • 2 tablespoon(s) Water

Preparation

  1. Pour the flour onto a wooden cutting board in the shape of a mountain. Open a well in the top. Mix the olive oil, egg and wine together and gradually pour into the well mixing in the flour with a fork as you add the liquid. Continue to pour and mix the mixture until you can knead the dough with your hands. Knead the dough for a good 7 to 10 minutes stretching it as you knead it. Once the dough is smooth, shape it into a ball, lightly coat it in olive oil, place it in a small bowl and let it rest on the counter for at least 2 hours. The dough should be very glossy. After it rests, it is ready to roll out. Roll out till paper thin and you can see through it.

  2. Filling (you can use whatever proportions you like - more vegetables and less sausage or visa versa):

  3. Remove the large stems from the fresh spinach or kale and then place in boiling water for 2 to 3 minutes. Remove from water, drain thoroughly and finely chop.

  4. Saute the sausage with a small amount of olive oil, add the spinach, cinnamon, salt, red pepper and olive oil (if necessary). Mix well for a few minutes. Set aside to cool.

  5. Roll out the dough and place the spinach mixture in a long log shape about 1" in diameter. Roll the dough up. Put it in a pan and brush with the egg wash (1 egg and 2 tbls water). Bake at 350 degrees for about 20 to 30 minutes or until golden brown. Best if eaten warm.
May 2013

This recipe is a personal recipe added by artschumann and has not been tested or endorsed by MyRecipes.

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