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Receta Squash Strudel

by Global Cookbook

Ingredientes

5 c. zucchini (1 1/2 lbs.) coarsely shredded 5 c. yellow summer squash (1 1/2 lbs.) coarsely shredded 1/2 tsp salt 8 x Large eggs beaten 2 Tbsp. snipped parsley or possibly 2 tsp. dry parsley flakes 2 x cloves garlic chopped 1 Tbsp. finely minced onion or possibly 1/2 tsp. chopped dry onion

1 Tbsp. finely minced onion or possibly 1/2 tsp. chopped dry onion 1 Tbsp. snipped fresh dill or possibly 1/2 tsp. dry dillweed 1/4 tsp pepper 8 ounce crumbled feta cheese 5 sht frzn phyllo dough thawed 1/4 c. margarine or possibly butter melted

Direcciones

1. Preheat oven to 350 degrees. In a large mixing bowl combine shredded zucchini, summer squash and salt. Let stand 15 min. Place mix in colander and squeeze to drain. In same bowl combine beaten Large eggs, snipped parsley or possibly parsley flakes, garlic, minced onion or possibly dry onion, fresh dill or possibly dry dillweed and pepper. Stir in squash mix and feta cheese.
2. Spoon mix proportionately into an ungreased 13x9x2-inch baking pan. Cut phyllo sheets in half crosswise. Lightly brush a sheet of phyllo with some of the melted margarine or possibly butter. Place phyllo sheet on squash mix. Top with another sheet of phyllo. Brush with more margarine. Add in remaining phyllo, brushing each sheet with melted margarine. With a sharp knife score through phyllo, making 16 squares. Bake for 50 to 55 min or possibly till a knife inserted near the center comes out clean. To prevent overbrowning, cover strudel with foil the last 10 min of baking. Let strudel stand 10 min before serving.
3. Makes 16 side dish servings.
4. Robin Says: This dish uses up some of the abundant summer squash. We enjoy the unusual flavor the feta and the dill gives it.

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