So for a leftover recipe, this chicken spinach strudel is just a touch involved, but it doesn’t have to be. I make this recipe with leftover chicken from the night before which makes it very easy but I do make and roll out my phyllo dough. It is the same dough I use for my delicious and amazing authentic German apple strudel. But you don’t have to make it. You can easily buy and use the store-bought kind. It will be faster that way.
I was very excited about making this dinner the other night because it was a very cheap meal to feed my hungry family of four. The dough is flour, water, and lemon juice. The chicken was leftovers from the night before from a large roaster chicken I got on sale. And the spinach and carrots were grown here on the homestead. It was a great and cheap recipe on all aspects of the meal.
Cost to make this recipe.
This great main entree strudel recipe that uses leftover ingredients cost about $1.22 per serving slice. The majority of the cost comes from the leftover chicken and fresh spinach. We grow our spinach in gutter gardens which help to reduce the cost a lot. Along with growing the carrots, paprika, onions, garlic and making my breadcrumbs, my homesteader’s price comes to about $5.65 or $0.71 per serving slice.
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In a medium size bowl, combine water, oil, lemon juice and salt together. Blend in flour until is formed.
Knead dough on a floured surface for about 5 minutes. Slam dough on the counter a couple of times to really active the gluten. Knead until dough is smooth and there are no lumps
Cover dough with plastic wrap and let set at room temperature until you are ready to use.
Chicken Spinach Filling
In a large skillet, sauté chopped onion, garlic, and carrots together in 2 tbsp. butter for about 10 minutes or until onions are translucent and carrots are soft.
Add chicken and spinach to skillet. Cook until spinach is wilted and chicken is warmed. Keep skillet on low temp to keep warm.
Roll out each phyllo dough ball into a rectangular shape. The dough should be very thin. Divide filling onto each rolled out rectangular dough and sprinkle breadcrumbs and cheese on top.
Roll up the dough like a burrito; the short sides first then roll the dough with the filling around and pinch the seam together.
Place on a baking sheet. Melt the remaining tbsp. butter and brush onto the top of each strudel. Sprinkle on paprika and bake at 375 °F for about 20 minutes. If you want more brown crust on top then turn on the broiler and brown top. Keep an eye out not to burn it. This only takes a minute or two.
