Imagine biting into a crispy, golden phyllo pastry that's bursting with savory sausage, vibrant greens, and creamy eggs - a culinary adventure that transforms an ordinary breakfast into an extraordinary experience. This Savory Strudel is not just a recipe; it's a journey through European cuisine that will tantalize your taste buds and impress even the most discerning food lovers. Whether you're looking to elevate your weekend brunch or surprise your family with a gourmet breakfast, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: European
Serves: 4 servings
Ingredients
- 1 package phyllo dough
- 1 cup cooked sausage, crumbled
- 2 cups mixed greens, chopped
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the crumbled cooked sausage, chopped mixed greens, and crumbled feta cheese. Season with salt and pepper to taste. Mix well to ensure all ingredients are evenly distributed.
- In a separate bowl, crack the four large eggs and whisk them until well combined. Pour the eggs into the sausage and greens mixture, stirring until everything is thoroughly mixed.
- Take the package of phyllo dough out of the refrigerator and carefully unroll it. Keep the phyllo sheets covered with a damp kitchen towel to prevent them from drying out.
- Lay one sheet of phyllo dough on a clean, flat surface. Brush the sheet lightly with olive oil using a pastry brush. Place another sheet of phyllo on top of the first and brush it with olive oil as well. Repeat this process until you have layered 4-5 sheets of phyllo dough.
- Once you have your layers ready, spoon the sausage and greens mixture along one edge of the phyllo, forming a log shape. Leave about an inch of space at the edges to allow for folding.
- Carefully fold the sides of the phyllo dough over the filling, then roll it up tightly from the edge with the filling to create a strudel. Place the strudel seam side down on the prepared baking sheet.
- Brush the top of the strudel with more olive oil for a golden finish. You can also make a few slits on top of the strudel to allow steam to escape during baking.
- Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and crispy.
- Once baked, remove the strudel from the oven and let it cool for a few minutes before slicing. Serve warm, garnished with additional feta cheese or fresh herbs if desired.
Tips
- Phyllo Dough Mastery: Keep your phyllo sheets covered with a damp towel to prevent drying out. Work quickly and delicately to maintain their delicate texture.
- Oil is Your Friend: Don't skimp on brushing each phyllo layer with olive oil. This ensures a crispy, golden-brown exterior and helps the layers stick together.
- Filling Distribution: Spread your filling evenly and avoid overstuffing to prevent tearing and ensure perfect rolling.
- Prep Ahead: You can prepare the filling mixture the night before to save time in the morning.
- Steam Escape: Those small slits on top aren't just decorative - they help steam escape and prevent your strudel from becoming soggy.
- Cooling is Crucial: Let the strudel rest for a few minutes after baking. This helps it set and makes slicing much easier.
- Customize Your Filling: Feel free to experiment with different greens, cheeses, or meats to make this recipe your own!
Nutrition Facts
Calories: 425kcal
Carbohydrates: 28g
Protein: 22g
Fat: 27g
Saturated Fat: 9g
Cholesterol: 245mg
