This savory strudel transforms humble Spam into a sophisticated main dish by wrapping it in delicate, buttery phyllo pastry. The filling combines the savory depth of luncheon meat with the nutty texture of long-grain and wild rice, balanced by crisp carrots, red peppers, and earthy mushrooms. A touch of Dijon mustard and fresh basil adds a bright, aromatic lift that cuts through the richness. The result is a golden-brown, flaky roll that offers a satisfying crunch with every bite. Perfect for a hearty weeknight dinner or a unique potluck contribution, this recipe brings a modern twist to classic comfort food. It&# 226;ÂÂs an excellent way to use up leftover rice and creates a visually impressive centerpiece that is surprisingly simple to assemble.
Spam Vegetable Strudel
Description
This savory strudel transforms humble Spam into a sophisticated main dish by wrapping it in delicate, buttery phyllo pastry. The filling combines the savory depth of luncheon meat with the nutty texture of long-grain and wild rice, balanced by crisp carrots, red peppers, and earthy mushrooms. A touch of Dijon mustard and fresh basil adds a bright, aromatic lift that cuts through the richness. The result is a golden-brown, flaky roll that offers a satisfying crunch with every bite. Perfect for a hearty weeknight dinner or a unique potluck contribution, this recipe brings a modern twist to classic comfort food. It&# 226;ÂÂs an excellent way to use up leftover rice and creates a visually impressive centerpiece that is surprisingly simple to assemble.Ingredients
Directions
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Preheat oven to 375ðF (191ðC).
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Prepare the long-grain and wild rice according to package directions; let cool slightly.
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Cut the Spam into thin strips.
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In a small saucepan, combine chopped carrots, chopped red bell pepper, and orange juice.
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Bring the vegetable mixture to a boil, then cover and cook for 5-7 minutes until crisp-tender.
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Drain the cooked vegetables well and transfer to a medium bowl.
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In a large skillet, sauté the Spam strips, chopped mushrooms, and sliced green onions until tender.
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Add the cooked Spam mixture, prepared rice, Dijon mustard, basil, and pepper to the bowl with the vegetables; stir well to combine.
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Place one sheet of thawed phyllo pastry on a damp towel, keeping the remaining sheets covered with a damp cloth to prevent drying.
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Lightly coat the first phyllo sheet with butter-flavor vegetable cooking spray.
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Layer the remaining 5 sheets of phyllo on top, lightly coating each sheet with cooking spray as you add it.
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Spoon the Spam and vegetable mixture lengthwise down the center of the phyllo stack, leaving a 1/2-inch border at the edges.
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Roll the phyllo jelly-roll style, starting from the long side containing the filling.
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Tuck the ends under to seal the roll.
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Place the strudel diagonally, seam side down, on a baking sheet coated with cooking spray.
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Lightly coat the top of the pastry with cooking spray and sprinkle with dry bread crumbs.
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Bake for 15-20 minutes, or until the pastry is golden brown and crisp.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 9.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep unused phyllo sheets covered with a damp towel while working to prevent them from cracking or drying out.
For a richer flavor, you can brush the phyllo sheets with melted butter instead of using cooking spray.
Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 10-15 minutes to restore crispiness.
Ensure the rice filling is not too wet before assembling to prevent the phyllo from becoming soggy. Let the cooked rice cool completely before mixing.
