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| Ricotta and Spinach Strudel |
1. Preheat oven to 375F.
Line baking sheet with parchment paper.
2. Add butter to a
skillet, went hot, add the garlic and spinach. Cok over medium- high heat for
about 4-5 minutes until the spinach is mostly wilted. Stir occasionally. Place the cooked
spinach in a colander and drain
to remove the excess liquid, if necessary, press it a little with a spoon, then
let it cool.
3. When the spinach is
well drained, rough chop it with a knife then transfer to a large bowl, Add the
grated cheese, the egg, the ricotta, pepper, and grated nutmeg. Mix well. Taste
for seasoning and add a pinch of salt if needed.
4. Roll out the dough
on a sheet of parchment paper, pour the filling only on one half of the dough giving
it a rectangular shape. Leave about ½ inch edge from the lower and side edge
where you have the filling. Fold the lower edge first, then the 2 side flaps. Using
the parchment paper, turn the strudel upside down so that the filling is
completely wrapped in the pastry, with the closure at the bottom.
5. In a small bowl,
combine an egg yolk, milk, and mix. Brush the surface of the strudel with the
milk and egg yolk mixture. Make a few cuts on the surface of the strudel and
transfer the strudel to the baking tray. Bake for about 25 minutes, or until
evenly golden browned. Remove from the oven, let cool.
This is the classic delicious Italian Strudel, super simple and very appetizing!
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