Tilapia Spinach Pesto Strudels

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb tilapia fillet, 4 pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 lemon, juice of
• 4 tablespoons olive oil
• 2 teaspoons dried basil
• 3 cloves garlic
• 1/4 cup cashews, roasted and unsalted
• 1/2 teaspoon salt
• 8 ounces boxes phyllo dough

Recipe

• 1 tilapia:
• 2 preheat oven to 350 degrees
• 3 spray cookie sheet with cooking spray
• 4 sprinkle tilapia with salt and pepper on both sides
• 5 bake for 10 minutes
• 6 remove from oven and cookie sheet
• 7 place fish on paper towels and pat dry
• 8 spinach pesto:
• 9 place garlic cloves and cashews in food processor or blender
• 10 pulse until coarsely chopped
• 11 add thawed and well squeezed dry spinach in processor
• 12 blend thoroughly
• 13 add remaining ingredients and continue to process
• 14 scrape sides of processor as needed until the mixture is a thick paste
• 15 strudels:
• 16 place one sheet of phyllo on a board and brush with butter
• 17 repeat this step until you have stacked 4 sheets of phyllo and brushed each sheet with butter
• 18 place tilapia on edge of phyllo
• 19 spread 1 heaping tablespoon of spinach pesto on top of fish evenly and roll in phyllo (fold like a burrito) fold it over fish, tuck in edges and roll
• 20 end with pesto on top
• 21 repeat for the other 3 rolls
• 22 brush rolls with melted butter
• 23 bake for 20-25 minutes or until golden brown
• 24 bake for 20-25 minutes until golden