Strudel

Name: Strudel
Yield: Serves 4
Cuisine: Hungarian
Ingredients: 1 banana shallot, or 2–3 ordinary shallots, finely chopped; 15 g (½ oz) butter; 150 g (5½ oz) stoned green olives; 1 recipe quantity goat’s cheese filling for ravioli; 200 ml (7 fl oz) double cream; 2–3 garlic cloves, finely chopped; salt and black pepper; 3–4 roasted red peppers, skinned and cut into flat rectangles; juice of 1 lemon; small handful each of coriander and mint leaves, finely chopped; large handful of pine nuts, toasted; a little olive oil; 3 banana shallots, or 6–8 ordinary shallots, finely chopped; 2 large garlic cloves, finely chopped; about 100 g (3½ oz) butter, melted; a handful of onion seeds; pasilla chilli and tomato jam, to serve; 1 kg (2¼ lb) fresh spinach leaves, stalks removed; 8 large sheets filo pastry

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Here we tried to recreate some of the lovely flavour of the little lemony spinach pies you get in Syria and the Lebanon, called sanbusak.

Ingredients

8 large sheets filo pastry
about 100 g (3½ oz) butter, melted

Europe
Hungary
Main course
Vegetarian
Eastern Europe
Mediterranean

Method

For the green olive sauce, Preheat the oven to 180°C/350°F/gas mark 4, put the olives in a baking tray and bake them for 2 hours