Tzatziki	Finger-food sized strudel

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Spinach Feta Strudel

Source: St. Louis Post-Dispatch, September 7, 2011

Yield: 10 servings

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Ingredients

• 1/4 cup olive oil

• 1 medium onion, diced (about 1 cup)

• 1/2 cup dry white wine

• 2 Tbsp chopped fresh dill

• 2 (10-oz) packages frozen spinach, thawed and drained

• 1 lb crumbled feta

• 4 large eggs, lightly beaten

• 1 bunch green onions, whites and part of greens chopped

• 1/2 tsp kosher salt

• 1 cup (2 sticks) unsalted butter

• 1 (1-lb) package frozen phyllo dough, thawed according to package directions

• Roasted red pepper hummus (see recipe below)

• Tzatziki (see recipe below)

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Preparation

Preheat the oven to 350 degrees. Butter 1 or 2 baking sheets or line with parchment paper.

Heat olive oil in an 8-inch skillet. Add onion; sauté until translucent. Add wine and dill; cook until the wine almost evaporates.

Transfer onion mixture to a large mixing bowl. Add spinach, feta, eggs, green onions and salt. Stir to blend well.

Melt butter in a small saucepan over medium-low heat. Do not let brown.

Unfold one sheet of phyllo. (Keep the rest of the phyllo covered according to the instructions on the package.) Brush the top with melted butter. Fold in half lengthwise. Brush again with melted butter; fold in half lengthwise again. Brush again with butter. You will have a long strip of buttered phyllo.

Place 1/4 to 1/3 cup of the spinach mixture at one end of the buttered strip of phyllo. Fold the strip into a triangle as you would fold a flag, encasing the filling. Place on the prepared cookie sheet.

Repeat with remaining phyllo and filling.

Brush the tops of each triangle with melted butter. Bake 15 minutes or until golden brown.

Serve on a bed of roasted red pepper hummus, with tzatziki on the side.

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Roasted Red Pepper Hummus

• 1 (about 15-oz) can garbanzo beans, rinsed and drained

• 2 Tbsp lemon juice

• 1/4 cup olive oil

• 1/4 tsp ground cumin

• 1/4 tsp kosher salt

• 1/2 cup tahini (sesame paste)

• 1/2 cup roasted red peppers, preferably Spanish piquillo peppers, drained and patted dry

• 1/4 tsp Sriracha hot sauce or more to taste

Combine all ingredients in a food processor or blender; purée until smooth. Chill until ready to serve.

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Tzatziki

• 2 cups low-fat plain yogurt

• 1/2 tsp kosher salt

• 1 medium cucumber, peeled, seeded and minced (about 1 cup)

• 1 Tbsp chopped fresh mint

• 1 Tbsp chopped fresh dill

• 1 Tbsp minced fresh garlic

• 1 Tbsp olive oil

• 2 Tbsp lemon juice

Combine all ingredients in a large bowl. Stir to blend. Chill until ready to serve.