Sunday, May 10, 2009
Greek Breakfast Strudel
Posted by Victoria at 10:23 PM
A couple weeks ago I was in New York and had brunch at a popular spot in Brooklyn Heights. I ordered their Brunch Strudel, which in theory sounded amazing, but unfortunately their execution left a lot to be desired. The dish was incredibly under-seasoned and was complimented with a red pepper coulis which completely overwhelmed the bland strudel. I wouldn't order it again, but the concept of a breakfast strudel got me thinking. I would need to create my own superior version. Mother's Day seemed like the perfect opportunity to try it out. I decided to use Mediterranean flavors and it came out perfect! I would definitely make this dish again, exactly as I made it today. My mom gave it two thumbs up ;-)
Greek Breakfast Strudel
3/4 cup pitted Kalamata olives, sliced
1/2 cup sun-dried tomatoes, chopped
1/4 cup feta cheese, crumbled
1 10-oz package frozen chopped spinach
1/4 cup heavy cream
1/2 cup chicken broth
8 oz filo dough (1/2 a 16 oz package, it should contain two 9"x14" rolls, about 20 sheets each)
3 T butter, melted
Pinch of nutmeg
Salt and pepper
Spray a saute pan with cooking spray and heat up the olives and sun-dried tomatoes over medium heat for a minute or two. Beat the eggs with some salt and pepper to taste, and then add to the pan along with the crumbled feta. Continuously stir the eggs to scramble them until they are cooked through but still somewhat soft. Set aside to cool.
Preheat the oven to 350 degrees F. Carefully unroll filo dough and split into four equal piles of filo sheets. Cover with a towel to keep from drying out. One at a time, split each pile in half and brush the first half with melted butter. Cover with the second half and brush with more melted butter. Spoon a quarter of the egg mixture down one edge of the filo dough. Carefully roll the filo dough, encasing the filling. Place the rolled strudel on a greased cookie sheet and repeat with the remaining filo dough and eggs, creating three more rolls. Brush the rolls with the remaining melted butter and cook for 25 minutes, or until golden brown.
Meanwhile, microwave the frozen spinach according to the package directions. Let cool slightly and squeeze dry. Add spinach to a saucepan and add cream, chicken broth, salt, pepper, and nutmeg. Cook on medium heat for a few minutes until it is bubbly and heated through. Puree spinach mixture in a blender until it gets smoother, but still has some texture. Keep warm over low heat.
Nap plates with spinach sauce. Cut each strudel at an angle into 3 pieces and arrange pieces over sauce. Serve right away.