Tilapia Spinach Pesto Strudels |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is something I thought of while I was reading the ingredient list for the Ready Set Cook Winter 2005 contest. Ingredients:
1 lb tilapia fillet, 4 pieces |
1/4 teaspoon salt |
1/4 teaspoon ground pepper |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 lemon, juice of |
4 tablespoons olive oil |
2 teaspoons dried basil |
3 cloves garlic |
1/4 cup cashews, roasted and unsalted |
1/2 teaspoon salt |
8 ounces boxes phyllo dough |
Directions:
1. TILAPIA:
2. Preheat oven to 350 degrees
3. Spray cookie sheet with cooking spray
4. Sprinkle Tilapia with salt and pepper on both sides
5. Bake for 10 minutes
6. Remove from oven and cookie sheet
7. Place fish on paper towels and pat dry
8. SPINACH PESTO:
9. Place garlic cloves and cashews in food processor or blender
10. Pulse until coarsely chopped
11. Add thawed and well squeezed dry spinach in processor
12. Blend thoroughly
13. Add remaining ingredients and continue to process
14. Scrape sides of processor as needed until the mixture is a thick paste
15. STRUDELS:
16. Place one sheet of phyllo on a board and brush with butter
17. Repeat this step until you have stacked 4 sheets of phyllo and brushed each sheet with butter
18. Place tilapia on edge of phyllo
19. Spread 1 heaping tablespoon of spinach pesto on top of fish evenly and roll in phyllo (fold like a burrito) fold it over fish, tuck in edges and roll
20. End with pesto on top
21. Repeat for the other 3 rolls
22. Brush rolls with melted butter
23. Bake for 20-25 minutes or until golden brown
24. Bake for 20-25 minutes until golden
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