Tuscan Artichoke And Spinach Strudel Recipes

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15 MINUTE TUSCAN BEANS WITH ARTICHOKES AND SPINACH



15 minute Tuscan beans with artichokes and spinach image

These Tuscan beans are not only packed with tasty Italian flavours, the recipe is also so easy to adapt - and it can be on the table in just 15 minutes!

Provided by Becca Heyes

Categories     Main meals

Time 15m

Number Of Ingredients 10

Few cubes of frozen spinach ((or 1 handful of fresh spinach, chopped))
1 tbsp oil
1 small red onion, (sliced or diced)
2 cloves garlic, (minced)
2 x 400g tins cannellini beans (drained (480g, or ~ 2 1/2 cups, in total when drained))
~ 10 pieces marinated artichoke hearts, (cut into bitesize pieces)
~ 10 pieces marinated sun-dried tomato, (cut into bitesize pieces)
Salt
Black pepper
Lemon juice, to serve (optional)

Steps:

  • If using frozen spinach, defrost it in a bowl in the microwave.
  • Heat a dash of oil in a large frying pan, and add the red onion, garlic and spinach. Cook for a few minutes over a medium heat, then add the drained tins of cannellini beans. Cook for a further 5 minutes, stirring regularly.
  • Next, add the the artichokes and sun-dried tomatoes, and mix to combine.
  • Heat through, then season to taste and serve with a squeeze of lemon juice if desired.

Nutrition Facts : ServingSize 1 portion, Calories 406 kcal, Carbohydrate 51.6 g, Protein 20.4 g, Fat 13.6 g, SaturatedFat 1.7 g, Sodium 462 mg, Fiber 17.4 g, Sugar 3.9 g

MUSHROOM & LEEK STRUDEL



Mushroom & Leek Strudel image

This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. -Lisa Diehl, Edina, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 2 strudels (12 slices each).

Number Of Ingredients 14

2 tablespoons butter, divided
2 pounds fresh mushrooms, finely chopped, divided
1 medium leek (white portion only), chopped, divided
2 garlic cloves, minced
1/4 cup white wine
1/4 cup heavy whipping cream
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
ASSEMBLY:
12 sheets phyllo dough (14x9 inches)
3/4 cup butter, melted
4 tablespoons grated Parmesan cheese, divided

Steps:

  • In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half the mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan., Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown., Let stand 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 100 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 135mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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