Eat Like a Rabbit

Paul bought me a new cook book that recommended some strudel recipes as show-stoppers. I didn't have the ingredients, but I used what I had on hand and was so excited with the results. I had a few extra pastry sheets and choose to make the Vegeburger Bites, which I have written about before. The purpose for using all the pastry sheets was to clean out the freezer. They are expensive; so I try to buy them from the Pepperidge Farm Thrift Store. I love using them because they taste like I've slaved all day!

I defrosted the pastry sheets and preheated the oven according to package directions. Then, I divided each set into three by cutting at the folds. I then halved them again by cutting down the short side. I put the filling on one side of each sheet, folded the other side over and pressed down with a fork just like with the Vegeburger Bites. I'm sorry to say we didn't take a photo of what the inside looked like. I suppose that comes when you are distracted by dinner guests. But we love having friends over. We'll just have to make the meal if we want extra photos.

Ingredients for Strudel Filling

• 1/2 package frozen spinach, defrosted and separated
• 1 Roma tomato, diced small
• 1/2 small onion, diced
• 1 t salt
• 1 t black pepper
• 1/4 c. mozzarella cheese, grated
• 1 T garlic powder
• 1 T onion powder
• 1 T White Balsamic Vinegar

Mix ingredients thoroughly. Stuff pastries. Serve with ranch dressing (homemade or otherwise).