Greek Lamb and Cheese Strudel

[Ron-Douglas]

Greek Lamb and Cheese Strudel

Prep: 45 min.
Bake: 15 min.

Ingredients
8 ounces lean ground lamb or ground beef
1/4 cup finely chopped onion
1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
1 5- to 6-ounce package soft goat cheese (chevre) or 5 ounces crumbled feta cheese (1-1/4 cups)
1 tablespoon milk
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
6 sheets frozen phyllo dough (17x12-inch rectangles), thawed
1/4 cup butter (no substitutes), melted
Ground nutmeg

Directions
1. For filling, cook and stir lamb or beef and onion in a medium skillet over medium-high heat until no pink remains. Remove from heat. Drain fat. Add spinach, cheese, milk, lemon peel, salt, and the 1/4 teaspoon nutmeg to the meat mixture, stirring until well combined.

2. To layer the phyllo, work with one sheet at a time, keeping remaining sheets covered with plastic wrap until needed. Lightly brush one sheet of phyllo with melted butter. Place a second sheet of phyllo dough on top of the first; brush with butter. Add remaining phyllo sheets one at a time, brushing each with butter. Cut stack of phyllo in half crosswise with a sharp knife.

3. Spread half of the filling lengthwise on each phyllo stack. Filling should be within 3 inches of phyllo's long sides and 1-1/2 inches of short sides. Fold short sides of phyllo toward center. Fold one long side of phyllo over filling, then roll up. Place phyllo rolls, seam sides down, on a large cookie sheet.

Brush with remaining melted butter; sprinkle with additional nutmeg. Diagonally score the top of the phyllo rolls, making the cuts 1 inch apart and 1/4 inch deep. (Do not cut completely through the phyllo.)

4. Bake in a 400 degree F oven for 15 to 18 minutes or until golden. Let stand for 15 minutes before serving. To serve, slice phyllo rolls on scored lines. Arrange slices on a platter. Makes 16 to 20 servings.

Make-Ahead Tip: Make and shape phyllo rolls as directed, except do not bake. Wrap rolls in moisture- and vapor-proof wrap. Freeze up to 3 months. To bake, place frozen rolls, seam sides down, on a large cookie sheet and bake in a 400 degree F oven for 25 to 30 minutes or until golden. Slice on scored lines and serve.

Nutrition facts per serving:
calories: 102
total fat: 7g
saturated fat: 4g
cholesterol: 22mg
sodium: 148mg
carbohydrate: 5g
fiber: 0g
protein: 5g
vitamin A: 0%
vitamin C: 2%
calcium: 3%
iron: 4%

Source: Better Homes and Gardens