Ricotta, 3 Mushroom & Spinach Strudel
Recipe: #3410
December 08, 2011
Categories: Side Dishes, Appetizers, Mushrooms, Spinach Brunch, Christmas, New Years, Oven Bake, more
"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."
Ingredients
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 by Step Method
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
No special items needed.