Spinach, Mushroom and Red Pepper Strudel
Absolutely delicious! Roasted bell pepper, salted mushrooms, and spinach are an excellent combination, which works great with crispy phyllo pastry. Serve it as a main dish or an appetizer!
plus more for brushing phyllo sheets
any kind, or mixture
or regular spinach, washed well
roasted red bell peppers
1 jar, well drained
1 head, roasted, pulp reserved
freshly minced, or 1/2 teaspoon dried
red pepper flakes
or to taste
freshly ground, to taste
goat (chevre) cheese
phyllo (filo) pastry sheets
Position a rack in the center of the oven and preheat oven to 375℉ (190℃).
Heat 1 tablespoon olive oil in a large pan over high heat. Add the mushrooms and sauté until tender and water has been released. Transfer onto a plate, draining all the liquid, set aside.
Stir in the spinach into the same pan and cook until just wilted about 3 minutes. Drain, squeeze out the excess water and coarsely chop.
In a medium bowl, combine the sauteed spinach and mushrooms with the roasted red peppers, roasted garlic pulp, oregano, red pepper flakes, and salt and pepper, to taste. Gently fold in the goat cheese.
Stack the sheets of phyllo dough on top of each other and cut them into thirds. You will have a total of 12 sheets. Divide the sheets into 4 (3-sheet) stacks.
Lightly brush the top sheet of each stack with a teaspoon of olive oil. Put ¼ cup of the spinach mixture on the bottom edge of each oiled sheet.
Then, beginning at the bottom, roll up the phyllo securely, when you have rolled the filling into the center of the phyllo, at that point, fold in the ends and continue to roll tightly, pressing to close.
Lightly brush each strudel with the remaining oil. Line a baking sheet with parchment or waxed paper.
Place the strudels on the prepared baking sheet about 2-inches apart and bake until golden brown, about 15 minutes.
Remove from the oven. Cut each strudel in half diagonally, cool for a few minutes. Serve warm.