Spinach Strudel with Dilled Balsamic Syrup

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  1. Thaw spinach, drain in wire mesh colander and press out excess moisture. Set aside.
  2. Combine dried Mushrooms and boiling water in small saucepan, and cook over medium-low heat about 5 minutes. Set aside 10 minutes.
  3. Heat oil in 10-inch skillet over medium-high heat.
  4. Add crushed red pepper, garlic, shallots and chopped sage, and sauté 3 minutes.
  5. Drain and chop reconstituted Mushrooms, and add to skillet.
  6. Add fresh Mushrooms.
  7. Cook 5 minutes, reduce heat to low, and add spinach, dill, sherry, yeast, tamari and lime juice. Cook mixture 5 minutes, stirring occasionally.
  8. Remove from heat, and set aside to cool.
  9. Preheat oven to 375F.
  10. Place 1 phyllo sheet on work surface, spray with oil, cover with second sheet, and repeat until 6 sheets have been stacked and oiled.
  11. Set aside remaining phyllo, covered with damp towel.
  12. Spoon half filling on long side of phyllo, 1 inch from edge.
  13. Fold in short ends, and, starting at long filled side, roll phyllo tightly.
  14. Place seam side down on baking sheet.
  15. Make second strudel by repeating procedure with remaining sheets of phyllo, and place on pan with several inches separating strudels.
  16. Using sharp knife, score tops just through phyllo, making evenly spaced cuts.
  17. Spray lightly with oil, and sprinkle with dried dillweed.
  18. Bake strudel until golden brown, about 50 minutes.
  19. Use serrated knife to cut each strudel into 8 equal slices
  20. Dilled Balsamic Syrup
  21. Combine vinegar, Sugar and dillweed in saucepan, and bring to a boil over medium heat.
  22. Reduce heat to low, and continue to cook, stirring frequently, 3 minutes.
  23. Stir in nutritional yeast, and continue to cook and stir 5 minutes, or until mixture has a syruplike consistency.
  24. Remove from heat, and set aside to cool. Serve at room temperature.

See also