Best 5 Tuscan Artichoke And Spinach Strudel Recipes

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Tuscan artichoke and spinach strudel is a delicious and flavorful dish that is perfect for any occasion. It combines the classic flavors of artichoke, spinach, and cheese in a flaky pastry crust. This classic Italian dish is a great way to enjoy the flavors of Tuscany at home. It is easy to make and can be served as an appetizer or main course. With its vibrant colors and savory taste, tuscan artichoke and spinach strudel is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

TUSCAN ARTICHOKE & SPINACH STRUDEL



Tuscan Artichoke & Spinach Strudel image

Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/4 cups chopped baby portobello mushrooms
1/3 cup oil-packed sun-dried tomatoes, chopped
4 teaspoons oil from the sun-dried tomatoes, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons prepared pesto
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
1 cup coarsely chopped thawed frozen artichoke hearts
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
1 tube (8 ounces) refrigerated crescent rolls
1 large egg
3 tablespoons finely chopped walnuts

Steps:

  • In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. 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. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

Nutrition Facts : Calories 353 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 616mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

SPINACH AND ARTICHOKE DIP (ITALIAN STYLE)



Spinach and Artichoke Dip (italian style) image

Make and share this Spinach and Artichoke Dip (italian style) recipe from Food.com.

Provided by Steve_G

Categories     Spreads

Time 45m

Yield 1 large batch, 12 serving(s)

Number Of Ingredients 16

1/4 cup unsalted butter
1/4 cup olive oil
1 cup chopped red onion
1 cup chopped yellow onion
2 tablespoons chopped Italian parsley
6 cloves garlic, chopped
1 teaspoon red pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
8 ounces portabella mushrooms, chopped
2 (15 ounce) cans artichoke hearts
1 (16 ounce) packet frozen chopped spinach
2 lbs ricotta cheese
1 cup parmigiano-reggiano cheese, grated
4 tablespoons heavy cream (+-) or 4 tablespoons half-and-half (+-)

Steps:

  • heat oil and butter over medium heat.
  • add onion, mushrooms herbs, garlic and spices, sautee until browned and tender.
  • add artichoke, break into small pcs while browning.
  • add spinach.
  • continue to stir and cook until all moisture is absorbed and mixture appears to be dry.
  • add ricotta, mix well.
  • add parmesian, mix well.
  • create desired consistancey by adding cream or more parmesian.
  • salt to taste (needs quite a bit).
  • serve on crackers or chips.

Nutrition Facts : Calories 317, Fat 22.3, SaturatedFat 11.8, Cholesterol 60.5, Sodium 444.9, Carbohydrate 16.6, Fiber 5.8, Sugar 2.8, Protein 16

ARTICHOKE AND SPINACH STUFFED SHELLS



Artichoke and Spinach Stuffed Shells image

I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation.

Provided by Chef John

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

24 ounces spinach artichoke dip, at room temperature
1 cup ricotta cheese
1 egg
2 tablespoons fresh lemon juice
1 pinch crushed red pepper flakes, or to taste
salt and freshly ground pepper to taste
1 (16 ounce) package jumbo pasta shells
2 cups white sauce (such as bechamel)
1 cup shredded Gruyere cheese
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
  • Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
  • Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
  • Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
  • Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
  • Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

Nutrition Facts : Calories 660 calories, Carbohydrate 54 g, Cholesterol 100 mg, Fat 40.5 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 15.4 g, Sodium 1194 mg, Sugar 2.3 g

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

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

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients whenever possible: Fresh artichokes and spinach will give your strudel the best flavor.
  • Don't overcook the artichokes: They should be tender but still have a slight crunch.
  • Drain the artichokes and spinach thoroughly: This will prevent your strudel from being soggy.
  • Use a light touch when rolling out the dough: You don't want to tear it.
  • Bake the strudel until the crust is golden brown: This will ensure that the strudel is cooked through.
  • Let the strudel cool slightly before slicing: This will help the filling set.

Conclusion:

Tuscan artichoke and spinach strudel is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover artichokes and spinach. With its flaky crust, creamy filling, and abundance of flavor, this strudel is sure to be a hit with your family and friends.

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