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Prepare
the filling:
Heat the oil in large sauté pan over
medium heat and add the leeks and the thyme.
Sauté without disturbing for 45 seconds
until the leeks begin to brown. Continue
to sauté them stirring occasionally
until they are well browned and sweet.
Assemble the strudel:
Pre heat the oven to 350 degrees.
Arrange a sheet of fillo dough on the counter.
Spray lightly with vegetable oil or if you
prefer a richer flavor you may brush with
melted soy margarine or butter.
Repeat this process until the five sheets
are stacked up. Spread half the leek mixture
across the fillo in a 2 inch wide strip
from left to right, approximately 2 inches
from the side closest to you.
Place the lean links over the leeks. Cover
with the remaining leeks. Sprinkle the feta
cheese over the leeks. Fold in the ends
and roll up the strudel. Moisten the seam
with a bit of water to seal. Arrange on
a baking pan with the seam side down. Spray
the top of the strudel with vegetable oil
or brush with olive oil, melted soy margarine
or butter. Sprinkle with oregano and rosemary,
season with black pepper and bake for 25
minutes until golden brown. Slice and serve.
Chef Steve’s Tip: Slice into 2 inch
wide sushi like slices and serve with heated
marinara sauce to dip. You may also serve
with a quick tahini sauce made with sesame
seed paste diluted with water and lemon
juice
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