Ricotta, 3 Mushroom & Spinach Strudel

4-8
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This recipe is perfect for a buffet. You can serve this as a side dish by cutting each roll in half or cut each roll into 8 pieces and serve them as an appetizer. Lovely for a ladies luncheon or for a special brunch. The recipe came from a Safeway flyer with just a couple of small changes by me."

Original recipe yields 4-8 servings
OK

Nutritional

  • Serving Size: 1 (468.2 g)
  • Calories 692.3
  • Total Fat - 30.4 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 251.1 mg
  • Sodium - 1683.3 mg
  • Total Carbohydrate - 80.2 g
  • Dietary Fiber - 4 g
  • Sugars - 44.8 g
  • Protein - 25.1 g
  • Calcium - 176.4 mg
  • Iron - 3.9 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 400f

Step 2

Melt 1 1/2 tablespoons butter in a large skillet saute the shalotts for 3 minutes, add all the mushrooms and saute until the mushrooms are lovely and golden

Step 3

Add spinach, cook 1 minute, remove the mixture from the pan

Step 4

Deglaze the pan with the cognac, add the ricotta, chili flakes, breadcrumbs,sage and season to taste, mix well

Step 5

Combine the ricotta mixture with the mushroom mixture

Step 6

Lay out a sheet of phyllo pastry, paint with butter getting right out to the edges

Step 7

Place a quarter of the mushroom/ricotta mixture spreading it evenly over the whole sheet leaving 1 inch of the edges free

Step 8

Roll once,fold in ends and continue rolling like you would a jelly roll. Repeat for remaining the remaining sheets of Phyllo

Step 9

Place the strudels on a non stick baking sheet, bake for 15 -20 minutes until the phyllo is flaky and well browned. Let stand a few minutes before slicing and serving

Tips & Variations


No special items needed.

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