Mushroom and Pine Nut Strudel

This attractive pastry appetizer doubles as a lunch dish for 4 or an appetizer for 8. The flaky phyllo tightly wrapped around a blend of mushroom and cheese filling signals a special occasion.

Serves: 8

Prep time: 20 min | Cook time: 25 min

Ingredients:

  • 2 small onions, diced
  • 3 garlic cloves, minced
  • 2 tsp. (10 mL) olive oil
    300g pkg. frozen chopped spinach, thawed and drained
  • 10 oz. (284 mL) can Money’s Mushrooms, Pieces and Stems, drained
  • 2 tsp. (10 mL) sage leaves
  • ½ tsp. (2 mL) salt
    Freshly grated nutmeg and ground black pepper
  • Finely grated zest from 1 lemon
  • 1 tbsp. (15 mL) all-purpose flour
  • ¼ cup (50 mL) spreadable light cream cheese
  • ½ cup (125 mL) pine nuts, toasted
  • 8 sheets phyllo pastry* (Phyllo is usually sold frozen. Thaw in the refrigerator or at room temperature for 1-2 hours.)

Instructions:

  1. Sauté onion and garlic in oil in a large heavy saucepan until soft. Remove from the heat.
  2. Squeeze spinach to remove as much liquid as possible. Add to onion along with mushrooms, seasonings, and lemon zest. Sprinkle with flour and stir until blended. Fold in cream cheese and pine nuts. Set aside.
  3. Remove phyllo from the package. Gently unroll sheets and place flat on a kitchen towel or waxed paper. Phyllo dries out quickly, so cover with plastic wrap or waxed paper and then a damp towel. Lay one sheet of phyllo on a flat surface, brush with melted butter, and place another sheet on top. Repeat until all 8 sheets are stacked. Roll up remaining phyllo, seal in plastic wrap, and refrigerate for future use.
  4. Spoon the mushroom filling into a log along the wide end of the pastry, leaving a 2-inch border. Fold sides in and roll up tightly. Brush with any remaining melted butter to seal seams. Place on a baking sheet.
  5. Preheat oven to 400°F (200°C). Place strudel in the center of the oven and immediately reduce temperature to 375°F (190°C). Bake for 25 minutes or until phyllo is golden and filling is hot. Let rest for 5 minutes before slicing and serving.
  6. Serve as a starter or lunch dish with a crisp salad.

Nutritional Information:

  • Calories: 272 Cal, Protein: 7 g, Total Fat: 20 g, Saturated Fat: 9 g, Cholesterol: 40 mg, Carbohydrates: 18 g, Fiber: 4 g, Sodium: 517 mg
Money's Strudel