Walnut, Artichoke, and Goat Cheese Strudel
- 1 cup walnuts
- Cooking spray
- 1 12 ounce jar marinated, quartered artichoke hearts, drained
- 8 sheets frozen phyllo, defrosted
- 4 ounces crumbled goat cheese
- Preheat oven to 300 degrees. Spread walnuts on a baking sheet and toast for 12 minutes until lightly browned, tossing halfway through. Cool slightly and chop.
- Raise oven temperature to 350 degrees. Coat a baking sheet with cooking spray and set aside. Add artichokes to a blender or food processor and blend into a slightly chunky paste.
- Place 1 sheet phyllo on a cutting board and coat with cooking spray. (Keep remaining phyllo covered with a damp kitchen towel to prevent drying.) Layer another sheet of phyllo over the first; coat with cooking spray. Sprinkle one quarter walnuts over phyllo, leaving a 3/4-inch border. Layer 2 more sheets phyllo over nuts, coating each with cooking spray. Spread half the artichokes, half the cheese, and another quarter of walnuts over phyllo, leaving a 3/4-inch border. Fold short ends in over filling. Starting with the long end closest to you, roll phyllo into a log-shaped strudel; transfer to prepared baking sheet, seam side down, and coat with cooking spray. With the tip of a sharp knife, make 5 diagonal slits along the top of strudel, as if to make 6 equal sections. (Do not cut through the sides.) Repeat with remaining ingredients to make a second strudel. Bake for 40 minutes or until golden brown.
Per serving: 251 kcal cal., 17 g fat (4 g sat. fat), 209 mg sodium, 4 g fiber, 1 g sugar, 9 g pro., 51 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet