Appetizer
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

Ingredients:

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

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Procedure:
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.