by Rachael Ray
This rich and decadent strudel is inspired by a recipe from the original Moosewood cookbook by Mollie Katzen, only this recipe uses spinach and feta cheese as well as her mushroom strudel mixture. It’s like Spanakopita meets Mushroom strudel.
- 12 small sheets filo dough, defrosted
- EVOO or EVOO spray (extra virgin olive oil)
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 pound fresh baby spinach
- 1 pound crimini mushrooms, sliced
- Salt and pepper, to taste
- 1 12 ounce package cream cheese
- 1/2 cup bread crumbs, plain
- 1/2 cup crumbled feta
- 1/2 cup fresh dill, chopped
Preheat oven to 350º F.
Saute onions and garlic in EVOO in a large saute pan over medium heat. When onions and garlic start to cook, after about 5 minutes, add spinach and mushrooms. Allow mixture to cook thoroughly. Add salt and pepper to taste and put mixture into a large mixing bowl.
While mixture is still warm, add cream cheese, feta cheese, bread crumbs and dill. Mix thoroughly. Mixture should not be loose-if it is, add more bread crumbs.
Take one sheet of filo dough and either spray EVOO evenly over it or brush about a teaspoon with a pastry brush. Add another layer of dough and repeat with more EVOO until you have four sheets. Add 1/4 of the filling to the dough 2 inches from one end and spread it out so it is 1 inch from each width end.
Fold the width ends over the filling and then start rolling the dough from the end closest to the filling until it is completely rolled up and the end is tucked under the bottom of the roll so it looks like a burrito.
Repeat with the other filo leaves and place your strudels on a cookie sheet. Bake for 1/2 hour. Allow strudels to cool slightly before serving.