1/4 cup chopped sun-dried tomatoes in oil, drained
1/2 cup crumbled parsley
1 egg-beaten
3/4 cup melted unsalted butter
Sauce-
1/2 cup mayonnaise
1 Tbsp lemon juice
1 zest of lemon, chopped
1 tsp chopped garlic
Instructions
Strudel-
Thaw phyllo and preheat oven to 350F. Heat oil in heavy bottom 12 inch skillet over medium-high heat. Add sausage and sauté for 2 minutes, then add garlic, shallots and pepper. Continue to sauté until sausage is just cooked through and large pieces of sausage are broken up. Remove from heat, drain. Add olives and tomatoes. Allow mixture to cool. Once mixture is cool, mix feta, parsley and egg.
Place a piece of phyllo on a piece of parchment paper larger than the dough. Using a pastry brush and working quickly, lightly cover the sheet with some melted butter. Place another piece of phyllo on top on the previous piece and brush with butter. Continue in the same fashion until you have a stack of six sheets of phyllo. Evenly spoon half the sausage mixture down one of the long ends of the phyllo. Leave a 1 1/2 inch boarder all the way around. Fold inward the short ends of the dough on its boarder, then fold phyllo over the filling (long end) and roll up. Should look like a firm log when rolled. Place on an un-greased jellyroll pan. Prepare the next strudel in the same manner as before and place the second strudel on the same jellyroll pan without touching each other. Brush the top of each with butter and make four evenly spaced slits in the top of the strudels. Cuts should be about halfway through the strudel.
Bake 25-30 minutes or until golden brown. Remove and let rest 5 minutes, then cut each strudel, with a serrated knife, into five pieces using the slits as your guide.
Sauce-
Mix all ingredients together. Chill and serve with warm strudel.
Originally Submitted
5/29/2010
0 Out of 5 from
0 reviews
You can add this Mediterranean Sausage Strudel recipe to your own private DesktopCookbook.
