A filling of broiled flounder (or sole), rice, yogurt and more finds a home in flaky phyllo in this sensational strudel entree.
- Flounder (or sole) fillets, 6 ounces each
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 cup white rice, cooked
- 1 cup plain yogurt (or sour cream)
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 10 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/2 cup breadcrumbs
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.
Season fillets with garlic salt and pepper. Broil fillets for 10 minutes or until fish flakes easily when tested with a fork. Cut fillets into 1/4-inch cubes.
In a large bowl, combine fish, rice, yogurt, green onions, parsley, lemon juice, salt and pepper.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. In a small saucepan, melt butter with olive oil over medium heat. Cover work surface with waxed paper. Layer 10 phyllo sheets on the waxed paper, brushing each sheet with the butter-oil mixture. Sprinkle 1 teaspoon breadcrumbs over each sheet as you layer them. Spread filling down the length of the top phyllo sheet, leaving a 2” border. Roll up from the long edge. Do not roll tightly, or strudel may split. Tuck or fold the edges at the ends.
Place strudel seam-down on ungreased baking sheet and brush with butter-oil mixture. Score top into 6 equal sections. Bake in preheated 350°F oven for 25 to 30 minutes or until golden brown. Serve warm.