Callaloo Scotch Bonnet Strudel |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Hot and Spicy and Meatless by Dave Dewitt, Mary Jane Wilan, and Melissa T. Stock. Pastry filled with callaloo/spinach and cheese. Ingredients:
3 oz butter |
1 medium onion, diced |
1/4 to 1/2 tsp finely chopped scotch bonnet chile |
8-10 cups callaloo or spinach leaves (washed) |
salt and pepper to taste |
4 oz cream cheese |
2 oz montrachet (or goat) cheese, softened |
1 tbs fresh chives, chopped |
6- 8 sheets phyllo dough |
Directions:
1. In a skillet, melt 2 oz of butter, add the onion, and saute until transparent. Add the scotch bonnet and callaloo or spinach, and saute until it wilts (do not overcook). Add salt and pepper to taste. Set aside to cool.
2. Mix the cream cheese, Montrachet cheese, and chives together; set aside. Melt the remaining butter.
3. Preheat the oven to 350 degrees. Place one sheet of phyllo dough on a cool pastry board. Brush lightly with melted butter. Place callaloo mixture in the middle of the phyllo dough and top with cheese mixture. Fold the edges of dough to form a log. Repeat for remaining dough. Brush with melted butter. Place on a baking sheet and bake for 15-20 minutes until golden brown.
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