Egg Strudel
1-300 g (10 oz.) package	frozen chopped spinach, thawed and squeezed dry
250 mL (1 cup)	finely chopped almonds (optional)
1	onion, chopped
1	garlic clove, crushed
125 mL (1/2 cup)	melted butter, divided
8	eggs
375 mL (1½ cups)	Swiss cheese, grated
5 mL (1 tsp)	ground nutmeg
2 mL (1/2 tsp)	ground allspice
To taste	salt and pepper
1-454 g (16 oz.) package	phyllo (strudel) pastry, thawed
Preheat over to 200° C (400° F). In a bowl, combine spinach and almonds. In a skillet, sauté onion and garlic in 15mL (1 tbsp) butter. Add to spinach and almonds. In another bowl, beat eggs. Add cheese and seasonings. Line a greased 33 cm x 23 cm (13 x 9 inch) pan with a sheet of pastry, brush with some melted butter and repeat until there are 8 buttered sheets of pastry. Cover pastry with spinach mixture. Pour in egg and cheese mixture. Top with 4 more buttered sheets of pastry. Roll up edges and seal. Slit top of strudel. Brush with melted butter and bake 30 to 40 minutes or until pastry is golden and crisp. Cut strudel into thick slices and serve warm.
Makes: 8 servings.
Preparation: 10 minutes Cooking: 35 minutes.
Nutrients per serving: Calories: 406 Protein: 17.3 g Carbohydrate: 33.9 g Fat: 22.1 g
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