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Ricotta, 3 Mushroom & Spinach Strudel

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Ingredients

Adjust Servings:
1 1/2 tablespoons butter
2 shallots, peeled and thinly sliced
1 1/2 cups cremini mushrooms, thinly sliced (small brown ones)
1 1/2 cups portabella mushrooms, gills removed,thinly sliced
1 cup shiitake mushroom, thinly sliced
1 cup washed torn spinach
2 tablespoons cognac or 2 tablespoons white wine
2/3 cup ricotta cheese (recipe recommends tre stella ricotta)
4 tablespoons breadcrumbs
5 sage leaves, thinly sliced
salt
pepper
4 sheets phyllo dough
1/4 cup butter, melted

Nutritional information

361.7
Calories
209 g
Calories From Fat
23.2 g
Total Fat
13.9 g
Saturated Fat
62.9 mg
Cholesterol
352.9 mg
Sodium
30.3 g
Carbs
2.4 g
Dietary Fiber
3.1 g
Sugars
9.9 g
Protein
100g
Serving Size

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Ricotta, 3 Mushroom & Spinach Strudel

Features:
    Cuisine:

    I made this as one course of my Christmas Eve smorgaasbord. It looks beautiful but is a bit bland for my taste - Next time I make them I will add 1 tsp chili flakes. Perfect for a buffet. If serving this as a side dish !/2 roll per person is generous Each roll may also be cut into 8 pieces to serve as appetizers. The recipe is from a Safeway pamphlet.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Ricotta, 3 Mushroom & Spinach Strudel, I made this as one course of my Christmas Eve smorgaasbord It looks beautiful but is a bit bland for my taste – Next time I make them I will add 1 tsp chili flakes Perfect for a buffet If serving this as a side dish !/2 roll per person is generous Each roll may also be cut into 8 pieces to serve as appetizers The recipe is from a Safeway pamphlet


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    Steps

    1
    Done

    Pre Heat Oven to 400f.

    2
    Done

    Melt 1 1/2 Tbsp Butter in a Fry Pan Saute the Shallots For 3 Minutes, Add All the Mushrooms and Cook Until Browned.

    3
    Done

    Add Spinach Cook 1 Minute.

    4
    Done

    Remove Mushroom Mixture from the Pan.

    5
    Done

    Deglaze the Pan With the Cognac- 1 Minute Then Add the Ricotta, Breadcrumbs& Sage Season to Taste- Mix Well.

    6
    Done

    Combine With the Mushroom Mixture.

    7
    Done

    Lay Out 1 Sheet of Phyllo Dough, Paint Well With the Butter.

    8
    Done

    Place 1/4 of the Mushroom Mixture on the Buttered Sheet, Spread Evenly Over the Surface, Leave the Edges Free.

    9
    Done

    Roll Once, Fold in Ends Toward the Center and Continue Rolling to Make a Cylinder.

    10
    Done

    Repeat For the 3 Remaining Sheets.

    11
    Done

    Place the Strudels on a Non Stick Baking Sheet and Bake For 12-15 Minutes-Let Stand For a Few Minutes Before Serving.

    Avatar Of Ella Taylor

    Ella Taylor

    Dessert diva specializing in elegant and delightful sweet treats.

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