Spinach, Mushroom, and Red Pepper Strudel

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Rated 5 stars out of 5
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  • Read 7 Reviews
Total Time:
1 hr 0 min
Prep
30 min
Cook
30 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for brushing phyllo
  • 2 cups cleaned and sliced assorted mushrooms
  • 3/4 pound baby spinach, washed
  • 1 (4-ounce) jar roasted red peppers, drained
  • 1 small head garlic, roasted, pulp reserved
  • 1 teaspoon minced fresh oregano leaves
  • Pinch red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 ounces crumbled low-fat goat cheese
  • 4 sheets phyllo dough

Directions

Position a rack in the center of the oven and preheat oven to 375 degrees F.

Heat 1 tablespoon olive oil in a large pan over high heat. Add the mushrooms and saute until tender and they have released their liquid. Remove from the pan, draining all the liquid. To the same dry pan, add the spinach and cook until just wilted, about 3 minutes. Drain, squeeze out the excess water, and coarsely chop. 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 1/4 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 paper about 2-inches apart and bake until golden brown, about 15 minutes. Remove from the oven. Cut each strudel in half diagonally and serve warm.

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Newest Ratings and Reviews

Read all 7 reviews

  • on December 04, 2009

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    My MIL and I made this for Thanskgiving. I'm so glad we did. I'm vegetarian, so this was my meal centerpiece. It was spicier than I thought it would be, which was a pleasant surprise. The red pepper adds a nice kick. We substituted feta because we couldn't find goat cheese at the store. Easier to make than the recipe makes it sound. Definitely will make this one again.

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  • on November 16, 2009

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    Wonderful recipe! I love to roast my peppers and garlic in the oven. I really struggled with the phyllo, until I read Emeril's Spanikopita instructions:
    Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam side down, on the prepared baking sheet. Brush the completed triangle lightly with butter.

    people found this review Helpful.
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  • on July 15, 2007

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    i great great comments when i cooked this for friends - and most of them hate the vegetables in this dish!
    plus, if you have left over ingredients, they make great additions to other recipes

    people found this review Helpful.
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