Woods Hole Seafood Strudel
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 | medium |
onions
chopped |
|
| ½ | pound |
mushrooms
sliced |
|
| 2 | pounds |
shrimp
cooked, cut up |
|
| 1 | pound |
fish
white, sauteed and flaked |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | cup |
ricotta cheese
|
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | Sheets |
phyllo (filo) pastry sheets
|
*
|
| 8 | tablespoons |
butter
unsalted, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 1 | medium |
onions
chopped |
|
| 226.8 | g |
mushrooms
sliced |
|
| 907.2 | g |
shrimp
cooked, cut up |
|
| 453.6 | g |
fish
white, sauteed and flaked |
|
| 15 | ml |
parsley leaves
chopped |
|
| 237 | ml |
ricotta cheese
|
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | Sheets |
phyllo (filo) pastry sheets
|
*
|
| 1.2E+2 | ml |
butter
unsalted, melted |
|
Directions
Melt butter in a Dutch oven and sauté onion and mushrooms until all liquid is gone.
The final mixture should not be runny.
Add shellfish and fish and stir.
Remove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well.
Preheat oven to 400℉ (200℃).
Butter a large baking sheet or use a nonstick one.
Place 2 sheets of phyllo pastry on sheet and cover the rest with a damp cloth to prevent drying.
Brush the pastry lightly with melted butter out to edges and repeat with remaining sheets, brushing every second one with butter.
Spoon seafood mixture in a long even shape down center of pastry; carefully fold pastry and roll into a strudel.
Tuck ends under and brush with butter.
Reduce oven heat to 375℉ (190℃) F and bake strudel 30 minutes, until top is browned.
Brush top with butter twice during baking.
Coo slightly, slice, and serve.
