Subj : Spinach Mushroom Strudel With Two Cheeses
To : All
From : Ben Collver
Date : Thu Feb 13 2025 08:10:45
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spinach Mushroom Strudel With Two Cheeses
Categories: Vegetarian
Yield: 6 Servings
2 c Farmer cheese (ricotta may
- be substituted)
1 c Parmesan cheese;
- finely grated
2 Eggs; beaten
6 Scallions; chopped
1 tb Butter
4 c Mushrooms; sliced
1/2 c Water chestnuts; chopped
1 ts Dried dill
1/2 ts Thyme
8 c Fresh spinach; coarse
- chopped; lightly packed
1/2 ts Salt
1 ds Black pepper;
- freshly ground
1 tb Lemon juice
10 Phyllo dough sheets
4 tb Butter; melted
1 tb Wheat germ
Preheat oven to 350°F. In a medium-sized mixing bowl, combine farmer
and Parmesan cheeses, eggs, and scallions. Set a 10" frying pan over
medium heat and add butter. When melted, add mushrooms, water
chestnuts if fresh (if canned, do not sauté), dill, and thyme.
Sauté until just tender. Drain excess juice from mushrooms and add
to cheese mixture, combining thoroughly.
Steam spinach until tender but not overcooked. Press excess water out
of spinach and add to cheese mixture along with canned water
chestnuts, salt, pepper, and lemon juice.
Spread a sheet of phyllo dough out on a counter. Brush it lightly with
melted butter, then stack another sheet of phyllo directly on top of
the first. Butter this sheet of phyllo and repeat 3 more times until
a total of 5 sheets are layered one on top of another. Have sheets
spread lengthwise in front of you. Pour half the filling mix (about 3
cups) 1/3rd down into the center of the dough lengthwise, leaving a
2" border on either end. Spread filling to make a 4"-wide line down
the length of the dough. Fold 2" edges over the filling along the
length and on each end. Then gently roll the dough up until it is a
snugly rolled log. Repeat the same process so that 2 logs have been
made.
Set the strudels seam side down on an 11x16" buttered cookie sheet.
Brush remaining butter over dough and sprinkle with wheat germ. Bake
25 minutes. Allow to sit 5 minutes before cutting. Cut each log at an
angle into thirds and serve.
Recipe by Horn of the Moon Cookbook by Ginny Callan
