A delicious strudel made with phyllo doughfilled with sauteed mushrooms, onion and feta cheese, and servedwith a pungent horseradish-tomato salsa.
Recipe: Feta and MushroomStrudel with Horseradish-Tomato Salsa
Strudel:1 tablespoon olive oil
For Strudel: In a large skillet, heatoil. Add onion; saut for 1 minute. Add mushrooms; cookon high heat until liquid evaporates. Season with salt and pepper.Chill; reserve.
Blanch fresh spinach for 30 seconds inboiling water; quickly chill in ice water until cold. Drain andsqueeze until dry; reserve.
Using a towel as a working surface, layout 1 sheet phyllo; brush lightly with butter. Top with anothersheet of phyllo; brush lightly with butter. Repeat with remaining3 sheets phyllo.
Along the bottom edge of the long endof the phyllo rectangle, form a line of spinach. Above this line,form a line of mushroom mixture. Next, form a line of feta cheese.Roll up phyllo to encase fillings. Using the towel as a guide,roll away from you to form a log.
Brush outside of log with butter.
Place on a greased baking sheet; bakeat 400°F (205°C) for 18 to 20 minutes, or until goldenand completely cooked through.
Let stand for 15 to 20 minutes beforeslicing into 12 pieces. Serve each 2 slice serving with 3 tablespoonsHorseradish-Tomato Salsa.
For Horseradish-Tomato Salsa: In a foodprocessor, lightly process tomatoes, bell pepper, onion, garlicand horseradish to form a chunky sauce. Add olive oil, basiland salt; process 30 seconds or until smooth. Cover, then chill.Serve with the strudel.
1/2 cup chopped onion or leek
3 cups (8 ounces) mushrooms, sliced
Salt and pepper, to taste
3 cups (5 ounces) fresh spinach, cleaned, stemmed or 10 ouncesfrozen chopped spinach, thawed, squeezed dry
5 sheets phyllo dough, thawed
1/2 cup unsalted butter, melted
1 cup (4 ounces) crumbled Wisconsin Feta cheese
2 medium tomatoes, quartered
1/2 yellow bell pepper, quartered
1 small onion or 2 shallots, cut in quarters
2 cloves garlic
3 tablespoons prepared horseradish
3/4 cup olive oil
1/2 cup fresh basil or 3 tablespoons prepared pesto
1 teaspoon salt
Makes 6 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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