2 Reviews

Easy and tasty. Instead of serving it on top of spinach, I added some spinach to the strudel itself, with good results. Like another reviewer, I also used about 6 sheets of filo per strudel - and I sauteed the onions, garlic and mushrooms in butter - making it not so weight watcher friendly : ) thanks for posting!

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pattikay in L.A. April 01, 2008

I loved these, although I had a little trouble with the filo--2 sheets really wasn't enough. The filling soaked right through. So I upped it to 6 sheets each, and that worked beautifully. I added a few grinds each of sea salt and black pepper to the filling, as well. Also, I wasn't sure what "tasty cheese" meant, but after some research I concluded it refers to sharp cheddar, so that is what I used (regular, since we dislike most lowfat cheeses). Also, I used baby portabello mushrooms. They came out lovely, especially on the bed of fresh green spinach. They were delicious, and the spinach made a nice flavor and texture contrast. I loved them, myself. DH thought they were a little bland, but he favors highly seasoned foods (read: hot sauce on everything!). Our 3-year old's initial reaction was very reluctant to try it, but once we got a bite into him, he dove in and announced "Mmmmm--my tummy got bigger!"--so it seems to be a hit there, too. Thanks so much for posting, Sonya! Made for Photo Swap 2008.

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Halcyon Eve January 24, 2008
Chicken, Cheese and Mushroom Strudels