Sauerkraut and Spinach Phyllo Appetizers




The Vegan Cooking School show

Summary: <p> This show is sponsored by Great Lakes Sauerkraut, the world's largest producer of sauerkraut, producing more than 120,000 tons of barrel cured kraut a year. </p> <br><br><div align="right"> <a href="http://vcsmp3.podsumer.com/veganCookingSchool_Kraut_and_Spinach_Wrap.mp3">Download the MP3</a><br> Play the Show </div><p> Look for Great Lakes Kraut selling under the Krrrrisp Kraut, Silver Floss,Bush's Best or Cortland Valley brand names at your local grocery store. Sauerkraut can be found in the canned section or refrigerated meat section. <br><br> Log on to <a href="http://www.krrrrispkraut.com" target="_blank">www.krrrrispkraut.com</a> for more information, fun facts and tasty recipes. </p> <p> <br>Sauerkraut is full of vitamins A, B-thiamin, riboflavin and niacin-C, phosphorous, calcium, iron, potassium and fiber, so it's great for you! Sauerkraut is also a cruciferous vegetable that contains cancer fighting phytochemicals, and studies have shown an increase in consumption of sauerkraut decreases a person chances of developing certain types of cancers such as breast, colon, lung or liver. So, there are also health benefits to sauerkraut consumption. <br>Check out their sauerkraut and fun recipes. </p> <p> <strong>Sauerkraut and Spinach Phyllo Appetizers</strong> </p> <a href="http://www.podsumer.com/vegancookingschool/images/118_1868.jpg"><img src="http://www.podsumer.com/vegancookingschool/images/118_1868-tm.jpg" height="100" width="133" border="1" hspace="4" vspace="4" alt="Sauerkraut and Spinach Phyllo Appetizers" title="Sauerkraut and Spinach Phyllo Appetizers"></a> <p> 1/2 Cup Krrrristkraut Sauerkraut, drained <br>3 Cups Spinach <br>1-2 cloves garlic, minced <br>1/2 medium red onion, chopped small <br>1/4 cup pine nuts, toasted <br>2 teaspoons extra virgin olive oil, plus more for spreading on phyllo <br>One package phyllo dough, thawed out in the refrigerator <br>1/2 Cup aged balsamic vinegar <br>2 teaspoons Dijon mustard <br>1 shallot, minced </p><p> Preheat oven to 375 degrees F. In a medium sauté pan bring 2 teaspoons olive oil to medium heat and add sauerkraut. Sauté for a few minutes until it begins to brown. Add onion and garlic and cook for another 3 minutes. Add spinach and cover pan. (you may want to add a teaspoon of water and spoon mixture around so it doesn't stick to the pan) When spinach has cooked through, remove from heat and place mixture in a bowl. Add pine nuts and stir well. Set aside. </p><p> Remove Phyllo from package and cover with damp towel so the phyllo does not dry out. You will need to work quickly. Using a pastry brush gently brush a sheet of phyllo evenly with oil. Take another sheet of phyllo and repeat until 4 sheets have been oiled. Cut the phyllo into 3 long pieces and begin to make a triangle. After you begin, add a teaspoon of mixture into the center and continue making the triangle until the seam is on the bottom. Place on a sheet pan and after you have a full pan place in oven and bake for 12-15 minutes, or until golden brown. Remove and repeat until all mixture has been used up. </p><p> In a small nonstick pan place balsamic, mustard and shallot and bring to a medium heat, stirring often. The mixture will begin to reduce and thicken. After about 5 minutes remove from heat and drizzle balsamic over phyllo triangles and serve at once. </p> <p> This recipe makes approximately 12-16 phyllo triangles. (depending on how much you fill them!) </p>