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1
In a large saute pan, over medium heat, add 1 tablespoon of the oil.
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2
When the oil is hot, add the spinach.
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3
Season with salt and pepper.
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4
Saute until wilted.
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5
Add the shallots and garlic.
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6
Continue to saute for 1 minute.
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7
Remove from the heat and cool completely.
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8
In a mixing bowl, combine the wilted spinach and cheese.
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9
Mix well.
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10
Season the mixture with salt and pepper.
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11
Stack the sheets of phyllo dough on top of each other and cut them into thirds.
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12
You will have a total of 12 sheets.
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13
Divide the sheets into four 3 sheet stacks.
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14
Lightly brush the top sheet of each stack with a teaspoon of vegetable oil.
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15
Put 1/4 cup of the spinach mixture on the bottom edge of each oiled sheet.
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16
Fold in the ends toward the center about 1/4-inch.
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17
Then, beginning at the bottom, roll up the phyllo securely, pressing to close.
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18
Lightly brush each strudel with the remaining oil.
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19
Preheat the oven to 375 degrees F. Line a baking sheet with parchment or waxed paper.
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20
Place the strudels on the paper about 2 inches apart and bake until golden brown, about 15 minutes.
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21
Remove from the oven.
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22
Cut each strudel in half diagonally and serve warm.
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23
In a bowl, toss together the mesclun and tomatoes.
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24
Season with salt and pepper and toss with the truffle oil.
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25
Make a bed of salad on a plate.
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26
Serve the warm strudels on top of the salad.
