Mixed Greens, Pine Nut And Golden Raisin Strudel

Name: Mixed Greens, Pine Nut And Golden Raisin Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup golden raisins (optional), soaked in boiling water; 2 tablespoons olive oil; 1/2 cup pine nuts, toasted; 1 cup onions, diced; 1 pound pound mixed greens such as chard, kale or spinach, stems removed and roughly chopped; 2 garlic cloves, minced; 1/4 cup mixed herbs such as parsley, cilantro, oregano or mint, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 16 sheets phyllo dough, 14 x 18 inches; 1/2 cup butter, melted

Servings: persons

1/4 cup golden raisins (optional), soaked in boiling water
2 tablespoons olive oil
1/2 cup pine nuts, toasted
1 cup onions, diced
1 pound pound mixed greens such as chard, kale or spinach, stems removed and roughly chopped
2 garlic cloves, minced
1/4 cup mixed herbs such as parsley, cilantro, oregano or mint, finely chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
16 sheets phyllo dough, 14 x 18 inches
1/2 cup butter, melted

1
If using raisins, put them in a small bowl with boiling water. Soak for 10 minutes, drain, set aside.
2
In a large skillet, heat olive oil over medium heat. Add pine nuts, toast for 1 minute or until light brown, remove, set aside.
3
Combine onions and shallots in skillet, saute 5 minutes or until they have softened. Add mixed greens and garlic and cook quickly until greens have just begun to wilt. Remove pan from heat. Add raisins, if using, toasted pine nuts, mixed herbs, salt and pepper. Toss to combine, set aside.
4
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Lay one sheet of phyllo dough on parchment paper, brush with melted butter and continue until you have 8 layers. Along one of the long sides of the layered phyllo dough rectangle, spread 1/2 of the greens mixture. Fold side edges in 1 inch to enclose filling. Roll up the dough rectangle, jelly roll style, starting with the long filled edge and end with strudel seam side down. Brush strudel with melted butter. Repeat process with remaining ingredients.
5
Bake strudel 40 to 45 minutes or until golden brown. Cool slightly, slice with a serrated knife. Serve warm or at room temperature.
6
Strudel can be made in advance, wrapped and stored in refrigerator 1 to 2 days in advance.
7
Replace butter for a non dairy butter spread for a vegetarian version of this dish.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup golden raisins (optional), soaked in boiling water, 2 tablespoons olive oil, 1/2 cup pine nuts, toasted, 1 cup onions, diced, and more.

Yes, Mixed Greens, Pine Nut And Golden Raisin Strudel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!