| Yield
~ 12 servings
3 med. Red Peppers ~ sliced 3 med.
2 med. Yellow Peppers ~ sliced 2 med.
28 oz. can Artichoke Hearts ~ cut in 4 795 mL.
¼ cup Pine Nuts ~ lightly roasted 60 mL.
1½ cups Light Cottage Cheese 1% 375 mL.
1 Tbsp. Basil ~ chopped 15 mL
1 Tbsp. Oregano ~ chopped 15 mL.
2 Tbsp. Meaux Mustard 30 mL.
10 sheets Phylo Pastry 10 sheets
Black Pepper
Here’s How!
Mix together the red and yellow peppers with the artichoke hearts
and roast on a tray coated with no stick at 400º for 10
minutes. Let stand at room temperature to cool.
Mix pepper mixture with the pine nuts, cottage cheese, basil,
oregano and the mustard.
Layer 5 sheets of phylo pastry together with using no stick
spray between each layer. Spoon half the mixture onto the
phylo and roll like a cigar while crimping the ends to seal.
Repeat with the remaining phylo and mixture.
Place the strudel on a lightly greased sheet pan and bake
at 400º for 20 minutes.
To serve, slice the strudel on the bias about 3” serve
with a pickled onion compote or tomato basil coulis.
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