Chris' Recipes

Bon Appetite!

Potato Strudel Phyllo Squares

Written By: Chris - Jan• 08•13

These Potato Strudel Squares were serves as part of the third course of our December beau Vigne Wine Dinner.  They include mashed Yukon potatoes, Ricotta cheese, crispy Pancetta, caramelized Onions layered in a Phyllo Pastry.    They paired deliciously with the small pork bites with tomato chutney and the 2010 Juliet Cabernet Sauvignon!  This dish is easy to make and is good served fresh out of the oven or at room temperature like we did for our dinner course, though Bill and I would prefer this dish served warmer!

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Ingredients:

4 Cups Yukon Potaotes, cooked and mashed
2/3 Cup Heavy Cream (used in mashed potatoes)
1 package Ricotta Cheese
2 Tablespoons Butter
3 Tablespoons Oil
1/4 lb. Pancetta, chopped and cooked crispy in 1 Tablespoon of Oil
2 Onions, chopped and caramelized in butter and 2 Tablespoons of Oil
1 1/2 Cups Fresh Spinach, chopped
4 Sprigs Fresh Thyme, chopped
Salt & Pepper
1 Package Phyllo Dough, store bought and thawed

Melt butter in a small dish and lay out your sheets of phyllo, cover with a damp cloth and set everything up for assembly.

Brush the bottom of a 9×13″ cake or roasting pan with a bit of butter and lay a sheet of phyllo gently into the bottom.  Lightly brush it with butter.  Lay another sheet on top and alternate sheets continuing layers, alternating with butter until you have ten layers.

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Boil potatoes and then combine the potatoes, spinach, cream, chopped thyme and ricotta cheese mixing gently until soft and creamy.  Pour the mixture gently into the pan spreading evenly on the Phyllo sheets.  Spread the cooked onions evenly across the potatoes and sprinkle with the crispy Pancetta.   Sprinkle with salt & Pepper.

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Lay ten more layers of butter-brushed phyllo on top; alternating with butter just like the bottom layer.  Score the top layer in an angle.

Place in the oven and bake 30-40 minutes, until golden brown and bubbling inside.  Allow to cool so that the cheese sets up somewhat prior to cutting!  Serve hot, warm or room temperature.

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Enjoy!

Cheers!
~Chris

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