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Holiday Smoked Pork, Spinach & Cheese Strudel

Holiday Smoked Pork, Spinach & Cheese Strudel This recipe was featured on
"You're the Chef" episode #402.
Buy this episode from WVIA.
Yield: 15 hors d’oeuvre portions


1 c. shredded mixed variety cheese
1 c. Spanish onion, sliced, cooked and cooled
1/2 c. sweet red peppers, sliced, cooked and cooled
1 each packaged baby spinach, cooked and cooled
1 lb. smoked sliced pork loin, cut julienne
1/4 c. sun-dried tomatoes in oil, cut julienne
1/4 c. golden raisins
1/4 c. seasoned breadcrumbs
1 Tbsp. parsley, fresh, chopped
as needed salt
as needed ground black pepper
1 each package frozen phyllo dough
1 c. extra virgin olive oil

Combine together the cheese, onions, peppers, spinach, pork, tomatoes, raisins and breadcrumbs. Taste and adjust seasoning.

Lay out the phyllo one sheet at a time on a flat surface so that the longest side is facing you. Brush it with the olive oil. Continue this process until you have four layers.

Place a 2-inch by 2-inch row of filling down the bottom third of the dough. Stop 1/2-inch from each edge. Carefully slip your fingers under each edge and roll up the phyllo dough. Brush the exposed outside edge as you roll. Place the roll on a baking sheet. This can be done up to 4 hours ahead.

Bake the strudel rolls at 375°F for about 30 minutes, until they are golden brown on the outside and they just begin to puff. Remove from the oven and allow the strudels to cool for about 5 minutes. Slice with a serrated knife and serve on a decorative platter with your favorite holiday beverage.