Created by Bergy on December 8, 2011
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