This is popular with kids as well as adults. You may omit the dill if you don't care for the flavor. Serve it with a dollop of sour cream on the side, cucumber salad and some sliced tomatoes for a light summer meal.
Beef Strudel: serves 4
4 Sheets Phyllo Dough
1/4 c Dry Bread Crumbs
1 lb. Lean Ground Beef (preferably Grass Fed and Finished)
1 sm. Onion, diced
3 Cloves Garlic, Minced
1 T Dried Dill
Sour Cream (to accompany)
Thaw the Phyllo dough according to package instructions.
Heat a large saute pan over medium heat. Add the meat and cook until no longer pink. Add the onion and garlic and cook until the onion is soft. Sprinkle the dill over the meat mixture, drain any fat and then transfer to a bowl. Add the bread crumbs, stir well and allow to cool.
Line a tray with parchment paper.
Preheat the oven to 350.
To assemble, lay 1 sheet of phyllo dough down and spray with some oil. Place the next one on top and spray, continue until all 4 sheets have been laid out and sprayed.
With the long side of the sheet closest to you, place the filling down the center from one end to the other. Carefully wrap each side up and over the top (overlapping) and fold the sides under. Transfer to the parchment lined tray, spray the top with oil.
Bake at 350 for 30 minutes, until the top is nicely browned. Let this rest for 10 minutes before serving.
1 English Cucumber, thinly sliced
1/2 sm. Red Onion, thinly sliced
3 T Rice Vinegar (if you have seasoned then do not add any sugar or salt)
1/2 t Sugar
1/2 t Salt
Dill to taste
Pepper to taste
Combine the vinegar, sugar and salt. Add the cucumber and red onion, toss well and season with black pepper and dill if desired. This may be made earlier and chilled in the fridge.