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Ricotta, 3 Mushroom & Spinach Strudel

Here's how you make Ricotta, 3 Mushroom & Spinach Strudel
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  • Servings: 4-8
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 1 1/2 tablespoons butter
  • 2 shallots, peeled, thinly sliced
  • 1 1/2 cups button crimini mushrooms, thinly sliced
  • 1 1/2 cups Portabella mushrooms, gills and stem removed, thinly sliced
  • 1 cup shitaki mushrooms, thinly sliced
  • 1 1/2 cups, baby spinach, washed, stems removed, torn
  • 2 tablespoons cognac
  • 2/3 cup ricotta cheese
  • 1 teaspoon chili flakes
  • 5 tablespoonspanko bread crumbs
  • 5 fresh sage leaves, thinly sliced
  • Salt and pepper to taste
  • 4 sheets phyllo pastry
  • 1/4 cup butter melted
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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