Aegean strudel from Moosewood Restaurant Favorites: The 250 Most Requested Naturally Delicious Recipes from One of America's Best-loved Restaurants by Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumbers vinaigrette; Beet salad; Seasoned artichokes; Green beans with lemon zest dressing; Roasted cauliflower ; Broccoli with walnut dressing; Asparagus dressed with garlic and oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on September 09, 2014

    A great spanakopita-like recipe. I riffed off this, using frozen spinach and frozen artichoke hearts, and reduced the amount of cream cheese, feta, and egg going into the filling. I had a couple of small zucchini as well. The filling amount, though I kept the quantities similar to the printed recipe, was almost too much for the size filo I was using - which was clearly different from the author's, but it worked. The filling is pretty salty from the feta, which I liked in chunks, but it does need some seasoning. It could probably stand more dill then I added, or parsley could be substituted, and could be doubled; maybe even tripled. We really enjoyed this meal and it was pleasant to make. The filling was the best part, and would also be great in a slightly sturdier pastry made from pie dough or even in a calzone - with a roasted red pepper sauce for dipping?

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