1 Tbsp. Olive Oil
½ Cup Onions-sliced thinly
2 tsp. Garlic-minced
6 Cups Wild Garlic Mustard Green Leaves- or substitute 1 bag fresh spinach
1 Cup Feta Cheese-crumbled
8 Phyllo Dough Sheets-thawed
1/3 Cup Olive Oil
Salt and Black Pepper to taste
• Preheat oven to 375ºf.
• To make filling, heat a saute pan on high heat. Add the first measure of olive oil and add onions. Cook 2 minutes or until lightly golden. Add the garlic, cook 10 seconds. Add the greens and cook stirring with tongs until just barely wilted. Remove the mixture from the pan to a cookie sheet and spread out to cool quickly. When cool stir in the feta cheese and season to taste with salt and black pepper.
• For each pie, lay out one sheet of phyllo dough. Brush a thin layer of olive oil on the entire sheet. Place another sheet of phyllo on top of this sheet. Brush half of this sheet with olive oil and fold in half crosswise. This will create 4 layers, with a thin layer of butter in between. Butter half of this folded sheet and fold again lengthwise creating 8 layers and a nearly square piece of dough. Brush this square with more olive oil.
• Place ¼ of the cooled filling at one edge of each square of folded phyllo dough,forming into a cylinder shape. Gather up the sides around the filling and roll like a sandwich wrap. Lightly brush the top of the rolled up strudel and score with a serrated knife to allow steam to escape. Place seam side down on a wire rack set over a cookie sheet. Repeat with the three remaining strudels.
• Bake in the oven for about 20 minutes or until the pastry becomes a deep, even golden. Serve with your favorite salad and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com