Ricotta, 3 Mushroom & Spinach Strudel

READY IN: 30mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre heat oven to 400F.
  • Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
  • Add spinach cook 1 minute.
  • Remove mushroom mixture from the pan.
  • Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
  • Combine with the mushroom mixture.
  • Lay out 1 sheet of Phyllo dough, paint well with the butter.
  • Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
  • Roll once, fold in ends toward the center and continue rolling to make a cylinder.
  • Repeat for the 3 remaining sheets.
  • Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.
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