Greek Lamb And Cheese Strudel

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 8 ounces lean ground lamb or 8 ounces lean ground chicken
• 1/4 cup onion, finely chopped
• 1 (6 ounce) package soft fresh goat cheese, chevre
• 5 ounces frozen chopped spinach, thawed and well drained
• 1 tablespoon milk
• 1 teaspoon lemon peel, finely shredded
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 12 sheets frozen phyllo dough, thawed
• 1/4 cup butter, melted
• ground nutmeg

Recipe

• 1 preheat oven to 400°f in a medium skillet, cook ground meat and onion over medium-high heat until browned. drain off fat. stir in cheese, spinach, milk, lemon peel, salt and 1/4 teaspoon nutmeg.
• 2 unroll phyllo, cover with plastic wrap. remove one sheet and lightly brush with butter. place a second sheet on top; brush with butter. add four more sheets, one at a time, brushing each with butter. spread half the filling over the phyllo stack, spreading to within 3 inches of long sides and 1 1/2 inches of short sides. fold short sides of phyllo over the filling. fold one long side of phyllo over filling, then roll up. repeat to make second roll.
• 3 place phyllo rolls, seams down, on a large baking sheet. brush with remaining melted butter; sprinkle with nutmeg. score the tops, making cuts 1 inch apart and 1/4 inch deep.
• 4 bake 15-18 minutes or until golden brown. let stand 15 minutes, slice on the scored lines.