Best 2 Tuscan Artichoke Spinach Strudel Recipes

Tuscan artichoke spinach strudel is a delightful dish that combines the flavors of artichokes, spinach, and a creamy ricotta filling, all wrapped in a flaky phyllo dough. Originating from the vibrant culinary traditions of Tuscany, this strudel offers a perfect balance of textures and flavors that will tantalize your taste buds. Whether you're looking for a vegetarian main course or a delectable appetizer, this savory strudel is sure to impress your family and friends. With its vibrant green filling peeking through the golden crust, this dish will add a touch of elegance and sophistication to any occasion.

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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

Ingredients

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.

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

Ingredients

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.

Tips:

Use fresh ingredients: Fresh artichokes and spinach will give your strudel the best flavor. If you can't find fresh artichokes, you can use frozen or canned artichoke hearts, but be sure to drain them well before using.
Don't overcook the artichokes: Artichokes should be cooked until they are tender but still have a slight bite to them. Overcooking will make them mushy.
Use a good quality puff pastry: The puff pastry is the base of your strudel, so it's important to use a good quality one. Look for a puff pastry that is made with butter, not shortening.
Be careful not to overfill the strudel: If you overfill the strudel, it will be difficult to seal and it may burst during baking.
Bake the strudel until it is golden brown: The strudel should be baked until it is golden brown on top. This will ensure that the pastry is cooked through and the filling is heated.

Conclusion:

Tuscan Artichoke and spinach strudel is an impressive dish that is perfect for any occasion. With its flaky pastry, creamy filling, and tangy sauce, it's sure to be a hit with your guests. So next time you're looking for a delicious and elegant dish to serve, give this recipe a try. You won't be disappointed!