Method:
Cost Under R80
Serves 4
Preparation Time 25 minutes
Cooking Time 20 minutes
- 30ml each butter and oil
- 1 onion, chopped
- 250g mushrooms, halved
- 65ml flour
- 300ml warm milk
- 300g baby spinach, blanched and patted dry
- 3 cooked chicken breasts, shredded
- 2 rounds feta cheese, crumbled
- 8 sheets phyllo pastry, defrosted
- 30ml melted butter
- 125ml dry breadcrumbs
1 Heat the butter and oil in a frying pan and sauté the onion until glossy. Add the mushrooms and fry for a few more minutes. Then stir in the flour, gradually add the milk and cook for 4 minutes or until thickened. Chop the spinach and stir it in with the chicken and feta cheese. Season the mixture to taste with salt and pepper and allow to cool.
2 Layer four phyllo sheets with butter and breadcrumbs between the sheets. Do the same with the remaining four sheets. Divide the filling between the two phyllo stacks and roll each one up tightly. Neatly fold in the ends, place on a greased baking tray, make three incisions in each and coat with a little butter. Bake for 20 minutes or until golden brown, cut the strudel into slices and serve with salad.
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