Best 4 Tuscan Artichoke And Spinach Strudel Recipes

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Embark on a culinary journey to the heart of Tuscany with our tantalizing Tuscan Artichoke and Spinach Strudel. This delectable dish, rooted in the rich culinary traditions of Italy, promises an explosion of flavors and textures that will leave your taste buds craving more. Within this article, you'll discover not only the secrets behind crafting this delightful strudel but also an array of other enticing recipes that showcase the versatility of artichokes and spinach. From the classic Spinach and Artichoke Dip, perfect for gatherings, to the savory Artichoke and Spinach Stuffed Chicken Breasts, each recipe offers a unique culinary experience. Find inspiration for your next meal and embark on a journey of culinary delights with our carefully curated collection of artichoke and spinach recipes.

Here are our top 4 tried and tested recipes!

SPINATSTRUDEL (SPINACH STRUDEL)



Spinatstrudel (Spinach Strudel) image

This tasty strudel is a quick and easy way to trick your kids into eating spinach. Serve with a simple yogurt and fresh herb sauce and a big, colorful salad for a fabulous vegetarian meal.

Provided by Hanni

Categories     Bread     Yeast Bread Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
½ cup cottage cheese
½ cup sour cream
2 shallots, minced
1 egg
2 cloves garlic, minced
1 teaspoon salt
ground black pepper to taste
1 pinch ground nutmeg, or to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
  • Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
  • Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
  • Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
  • Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

Nutrition Facts : Calories 620.1 calories, Carbohydrate 44.1 g, Cholesterol 85 mg, Fat 41.8 g, Fiber 2.8 g, Protein 18.4 g, SaturatedFat 13.8 g, Sodium 941.5 mg, Sugar 1.8 g

TUSCAN ARTICHOKE AND SPINACH STRUDEL



TUSCAN ARTICHOKE AND SPINACH STRUDEL image

This recipe was personally prepared by Irit Birman for the September 2015 Curious Cuisiners meeting. This recipe was found in her Mother-in-law's Taste of Home magazine- a Hedlund Home Cooking recipe. Irit accidently used roasted red peppers in place of the sun-dried tomatoes and it still tasted great. She also left out the...

Provided by shecooks curiouscooks

Categories     Other Breads

Time 1h

Number Of Ingredients 12

1-1/4 c chopped baby portobello mushrooms
1/3 c drained oil-packed sundried tomatoes, chopped
4 tsp oil from the sun-dried tomatoes, divided
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 Tbsp basil pesto
1/8 tsp pepper
1 c coarsley chopped thawed frozen artichoke hearts (we used trader joe's canned)
1 c shredded part-skim mozzarella cheese
1/2 c shredded parmesan cheese divided
1 tube(s) refrigerated crescent rolls
1 egg
3 Tbsp finely chopped walnuts

Steps:

  • 1. In a non-stick skillet, saute mushrooms and tomatoes in 2 tsp oil from the sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
  • 2. Meanwhile, in a large bowl, combine spinach, pesto and pepper. Add the artichokes, mozzarella cheese, 5 Tabs Parmesan cheese and mushroom mixture; mix well.
  • 3. Unroll crescent dough onto a lightly greased baking sheet into one long rectangle.
  • 4. Spread filling in a 3 in wide strip down center of rectangle. On each long side, cut one-inch wide strips to within 1/2 inch of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts.
  • 5. Bake at 350 degrees for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown. Cool 5 minutes before serving.

ARTICHOKE & CHEESE STRUDEL



Artichoke & Cheese Strudel image

Your friends will love you for making these artichoke appetizers! They are worth the effort. Great do ahead recipe, they freeze well I like to use 1 6oz jar in oil and 2 6oz jars in water or you may substitute 1 10 oz can for 2 6 oz jars. it works even if you are 2 oz short. Be sure to drain extremly well or the filling will be mushy

Provided by Bergy

Categories     Cheese

Time 45m

Yield 30 appetizers

Number Of Ingredients 15

1/4 cup butter
1 cup onion, finely chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1 cup cottage cheese (creamed type)
3 large eggs
1 teaspoon garlic salt
1 teaspoon parsley
3/4 teaspoon tarragon
1/2 teaspoon pepper
3 (6 ounce) jars artichokes, chopped
1/4 cup parmesan cheese, freshly grated (do not use the ready prepared half sawdust type)
1/2 cup soda cracker crumbs
15 sheets phyllo pastry sheets
1/2 cup butter, melted

Steps:

  • Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
  • add garlic, stir.
  • Beat cream cheese and the cottage cheese until well mixed.
  • Beat in eggs one at a time.
  • Add garlic salt, parsley, tarragon & pepper.
  • Beat to mix well.
  • Add onions and any left over butter drippings.
  • Add artichokes, parmesan & cracker crumbs, stir.
  • Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
  • Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
  • Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
  • When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm

TUSCAN-STYLE ARTICHOKES



Tuscan-Style Artichokes image

This recipe is from "Weber's Art of the Grill: Recipes for Outdoor Living". Braising the artichokes first in olive oil, wine and herbs ensure they will be tender and flavorful.

Provided by Chef TraceyMae

Categories     Lunch/Snacks

Time 35m

Yield 12 pieces, 4 serving(s)

Number Of Ingredients 10

3 medium artichokes, 8-10 ounces each
1 -2 tablespoon lemon juice
1/2 cup olive oil
3 tablespoons white wine vinegar
1/4 cup dry white wine
3 large garlic cloves, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 450 degrees.
  • Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of 1 lemon, to avoid discoloring. With a small, sharp knife, scoop out and discard the hairy choke.
  • In a large saute pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the saute pan. Place the pan on a burner and bring the mixture to a boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total.
  • The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature.
  • Pick up the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away. Grill the artichokes directly over high heat, turning occasionally, until they are nicely browned, 4-5 minutes.
  • Serve warm.

Nutrition Facts : Calories 302.3, Fat 27.2, SaturatedFat 3.8, Sodium 310.7, Carbohydrate 12, Fiber 5.4, Sugar 0.3, Protein 3.4

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Tips for Making Tuscan Artichoke and Spinach Strudel

- **Use fresh ingredients:** The fresher the ingredients, the better the strudel will taste. If you can, use fresh artichokes and spinach. You can use canned or frozen artichokes in a pinch, but they won't be as flavorful. - **Prepare the artichokes properly:** Artichokes can be a bit tricky to prepare, but it's worth taking the time to do it right. Trim the artichokes and remove the fuzzy choke. Then, cut the artichokes into quarters and steam them until they are tender. - **Use a good quality phyllo dough:** Phyllo dough is a thin, flaky pastry that is used to make strudels. It can be difficult to work with, but it's worth the effort. If you can't find phyllo dough at your local grocery store, you can order it online. - **Don't overfill the strudel:** When you're assembling the strudel, don't overfill it. You want the strudel to be able to close properly, and you don't want the filling to spill out. - **Bake the strudel until it's golden brown:** The strudel should be baked until it's golden brown and crispy. This will take about 30 minutes. ###

Conclusion

Tuscan artichoke and spinach strudel is a delicious and impressive dish that is perfect for a special occasion. It's made with fresh artichokes, spinach, cheese, and eggs, and it's wrapped in a flaky phyllo dough. The strudel is baked until it's golden brown and crispy, and it's served with a tomato sauce or a dipping sauce. This recipe is a great way to use up leftover artichokes and spinach. It's also a good way to get your kids to eat their vegetables. The strudel is delicious and nutritious, and it's sure to be a hit at your next party or gathering.

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