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Mushroom and Spinach “Strudel” - Image 2

Mushroom and Spinach 'Strudel'

A savory Mushroom and Spinach 'Strudel' wrapped in flaky phyllo dough. Perfect as a main dish or appetizer, this recipe is versatile and delicious.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 lb Mushrooms sliced
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 10 oz Spinach fresh, chopped
  • 1 tsp Thyme dried
  • Salt and pepper to taste
  • 8 sheets Phyllo dough thawed
  • 1/2 cup Butter melted
  • 1/2 cup Parmesan cheese grated

Equipment

  • Large skillet
  • Baking sheet
  • Pastry brush

Method
 

  1. Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
  2. Add the chopped onion and minced garlic to the skillet with the mushrooms. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes. Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Season with thyme, salt, and pepper. Remove from heat and let the mixture cool slightly.

Notes

Chef's Tips:
• For best results, keep the phyllo dough covered with a damp cloth while assembling to prevent it from drying out.
• Avoid overfilling the strudel to ensure it bakes evenly and maintains its shape.
• Serve with a side salad for a complete meal.
Food Safety:
• Ensure the strudel reaches an internal temperature of 165°F (74°C) to ensure food safety.
• Store leftovers in the refrigerator within 2 hours of cooking.