Spinach Strudel with Dilled Balsamic Syrup

Spinach Strudel with Dilled Balsamic Syrup Recipe

| Servings: 8

Introduction

Spinach Strudel with Dilled Balsamic Syrup is a delicious and savory dish that combines the earthy flavors of spinach and mushrooms with the tangy sweetness of balsamic syrup. This recipe is perfect for a special occasion or a cozy dinner at home.

History

The origins of strudel can be traced back to the Austro-Hungarian Empire, where it was a popular dessert made with thin layers of dough filled with sweet fruit or nuts. Over time, savory versions of strudel have emerged, incorporating ingredients like spinach, mushrooms, and cheese. The addition of dilled balsamic syrup adds a unique twist to this classic dish.

Ingredients

2 packages of frozen chopped spinach, thawed (10 oz or 283 g each)
1.5 oz (43 g) package of dried portobello mushrooms
2 cups boiling water
2 tsp olive oil
0.13 tsp crushed red pepper
3 cloves of garlic, minced
2 large shallots, minced (about 0.5 cup)
2 tbsp chopped fresh sage
6 oz (170 g) white mushrooms, chopped
0.5 cup chopped fresh dill
0.25 cup dry sherry
0.25 cup nutritional yeast
1 tbsp tamari soy sauce
juice of 1 lime
12 sheets of phyllo dough, thawed
1 tbsp dried dillweed for garnish

How to prepare

Thaw the spinach and drain it in a wire mesh colander, pressing out any excess moisture. Set it aside.
In a small saucepan, combine the dried mushrooms and boiling water. Cook over medium-low heat for about 5 minutes. Set it aside for 10 minutes.
Heat oil in a 10-inch skillet over medium-high heat.
Add crushed red pepper, garlic, shallots, and chopped sage to the skillet. Sauté for 3 minutes.
Drain and chop the reconstituted mushrooms, then add them to the skillet.
Add the fresh mushrooms to the skillet.
Cook for 5 minutes, then reduce the heat to low. Add the spinach, dill, sherry, yeast, tamari, and lime juice to the skillet. Cook the mixture for 5 minutes, stirring occasionally.
Remove the skillet from heat and set it aside to cool.
Preheat the oven to 375°F (191°C).
Place 1 sheet of phyllo dough on a work surface, spray it with oil, cover it with a second sheet, and repeat until 6 sheets have been stacked and oiled.
Set aside the remaining phyllo dough, covering it with a damp towel.
Spoon half of the filling onto the long side of the phyllo dough, 1 inch from the edge.
Fold in the short ends, then starting from the long filled side, tightly roll the phyllo dough.
Place the rolled phyllo dough seam side down on a baking sheet.
Make a second strudel by repeating the previous steps with the remaining sheets of phyllo dough. Place it on the baking sheet with several inches of space between the strudels.
Using a sharp knife, score the tops of the strudels just through the phyllo dough, making evenly spaced cuts.
Lightly spray the tops with oil and sprinkle them with dried dillweed.
Bake the strudels until they turn golden brown, which should take about 50 minutes.
Use a serrated knife to cut each strudel into 8 equal slices.
For the Dilled Balsamic Syrup:
In a saucepan, combine the vinegar, sugar, and dillweed. Bring it to a boil over medium heat.
Reduce the heat to low and continue to cook, stirring frequently, for 3 minutes.
Stir in the nutritional yeast and continue to cook and stir for 5 minutes, or until the mixture has a syrup-like consistency.
Remove the saucepan from heat and set it aside to cool. Serve the syrup at room temperature.

Variations

Add crumbled feta or goat cheese to the filling for a creamy and tangy twist.
Substitute different types of mushrooms, such as cremini or shiitake, for a more complex flavor profile.
Incorporate other herbs like parsley, thyme, or rosemary for added freshness.

Cooking Tips & Tricks

Make sure to thoroughly drain the thawed spinach to remove excess moisture, as this will prevent the strudel from becoming soggy.

- Reconstituting the dried mushrooms in boiling water helps to intensify their flavor and adds depth to the dish.

- When rolling the phyllo dough, work quickly to prevent it from drying out. Cover any unused dough with a damp towel to keep it moist.

- Score the tops of the strudels before baking to allow steam to escape and prevent them from becoming too soggy.

- Serve the Dilled Balsamic Syrup on the side or drizzle it over the sliced strudel for a burst of flavor.

Serving Suggestions

Serve the Spinach Strudel with Dilled Balsamic Syrup as a main dish with a side salad or roasted vegetables. It can also be served as an appetizer or a side dish for a larger meal.

Cooking Techniques

Sautéing the vegetables before filling the strudel helps to develop their flavors and ensures that they are cooked through.

- Rolling the phyllo dough tightly around the filling creates a crisp and flaky texture.

Ingredient Substitutions

If you don't have dried portobello mushrooms, you can use fresh mushrooms instead.

- Nutritional yeast can be replaced with grated Parmesan cheese for a similar umami flavor.

Make Ahead Tips

The Spinach Strudel can be assembled and refrigerated for up to 24 hours before baking. The Dilled Balsamic Syrup can also be made ahead of time and stored in the refrigerator.

Presentation Ideas

Arrange the sliced strudel on a platter and drizzle the Dilled Balsamic Syrup over the top. Garnish with fresh dill sprigs for a pop of color.

Pairing Recommendations

Pair Spinach Strudel with Dilled Balsamic Syrup with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. A side of mixed greens with a citrus vinaigrette complements the dish nicely.

Storage and Reheating Instructions

Leftover Spinach Strudel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and bake in a 350°F (177°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Spinach Strudel with Dilled Balsamic Syrup contains approximately 180 calories.

Carbohydrates

Each serving of Spinach Strudel with Dilled Balsamic Syrup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Spinach Strudel with Dilled Balsamic Syrup contains approximately 6 grams of fat.

Proteins

Each serving of Spinach Strudel with Dilled Balsamic Syrup contains approximately 5 grams of protein.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals like iron and magnesium. Mushrooms provide a good source of B vitamins, potassium, and selenium.

Alergens

This recipe contains wheat (phyllo dough) and soy (soy sauce), which may be allergens for some individuals.

Summary

Spinach Strudel with Dilled Balsamic Syrup is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Spinach Strudel with Dilled Balsamic Syrup is a flavorful and elegant dish that is perfect for a special occasion or a cozy dinner at home. With a savory filling of spinach, mushrooms, and herbs wrapped in flaky phyllo dough, and a tangy-sweet balsamic syrup drizzled on top, this recipe is sure to impress your guests. Enjoy the combination of earthy flavors and rich textures in this delicious dish!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a sunny day in the late summer of 1965 when I stumbled upon this gem of a recipe for Spinach Strudel with Dilled Balsamic Syrup. I was visiting my dear friend Margie, who was known for her impeccable taste in cooking. As soon as I walked into her kitchen, I was greeted by the delicious aroma of herbs and spices.

Margie was busy rolling out a thin sheet of phyllo dough, her hands deftly spreading a mixture of spinach, feta cheese, and pine nuts onto the delicate pastry. She explained to me that this recipe was passed down to her from her grandmother, who had learned it from a Greek neighbor many years ago. As I watched her work, I knew that I had to learn how to make this exquisite dish.

After a few hours of careful instruction and plenty of tasting along the way, I finally mastered the art of making Spinach Strudel with Dilled Balsamic Syrup. The combination of savory spinach, creamy feta cheese, and crunchy pine nuts wrapped in a flaky phyllo dough was a taste sensation like no other. But the real star of the show was the dilled balsamic syrup, a tangy-sweet concoction that perfectly complemented the richness of the strudel.

I couldn't wait to share this recipe with my family and friends. Over the years, I have made Spinach Strudel with Dilled Balsamic Syrup for countless dinner parties, holiday gatherings, and special occasions. Each time I serve this dish, it never fails to impress and delight my guests.

As the years went by, I continued to refine and perfect the recipe, tweaking the proportions of ingredients and experimenting with different combinations of flavors. I added a touch of lemon zest to the spinach filling for a bright, citrusy note. I swapped out the pine nuts for toasted walnuts for a richer, nuttier taste. And I even tried substituting goat cheese for the feta for a tangier, creamier finish.

But no matter how many variations I tried, the original recipe for Spinach Strudel with Dilled Balsamic Syrup remained my favorite. There was something magical about the way the flavors melded together, creating a dish that was both comforting and elegant at the same time.

As I grew older, I began to pass down this recipe to my own children and grandchildren, just as Margie had done for me all those years ago. I taught them the importance of using fresh, high-quality ingredients and taking the time to prepare each component with care and attention to detail.

Now, as I sit in my cozy kitchen, surrounded by the familiar scents and sounds of cooking, I can't help but feel a sense of pride and satisfaction. The recipe for Spinach Strudel with Dilled Balsamic Syrup has become more than just a dish to me – it is a symbol of family, tradition, and the joy of sharing good food with the ones we love.

And as I take a bite of the warm, flaky strudel, drizzled with the tangy-sweet syrup, I am transported back to that sunny day in 1965 when I first discovered this culinary treasure. It fills my heart with gratitude for all the wonderful memories and experiences that food has brought into my life, and I can't help but feel blessed to have learned this recipe from such a dear friend.