RCI-BR.007.0118.001
Spinach Strudel with Dilled Balsamic Syrup
Spinach Strudel with Dilled Balsamic Syrup from the Recidemia collection
Prep35 min
Cook35 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- -oz. pkg. frozen chopped spinach2 10 unitthawed
- -oz. pkg. dried portobello Mushrooms1 1/2 unit
- 2 cups
- 2 tsp
- 1/8 tsp
- garlic3 clovesminced
- shallots2 largeabout 1/2 cup minced
- Tbs. chopped fresh sage2 unit
- white Mushrooms6 ozchopped
- 1/2 cup
- 1/4 cup
- 1/4 cup
- Tbs. tamari soy sauce1 unit
- 1 unit
- sheets phyllo dough12 unitthawed
- Tbs. dried dillweed for garnish1 unit
Method
1
Rehydrate the dried portobello mushrooms by pouring 2 cups of boiling water over them in a bowl and let sit for 10 minutes until softened. Drain well, reserving 1/4 cup of the soaking liquid, then chop the mushrooms finely.
2
Press the thawed spinach in a clean kitchen towel to remove excess moisture, then set aside.
3
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and shallots, sautéing for 3-4 minutes until softened and fragrant.
4
Stir in the chopped fresh sage and crushed red pepper, cooking for 30 seconds to bloom the spices.
5
Add the chopped white mushrooms and rehydrated portobello mushrooms to the skillet, cooking for 5-6 minutes until they release their moisture and begin to brown.
6 minutes
6
Deglaze the skillet with dry sherry, scraping up any browned bits, and simmer until the liquid reduces by half, about 2 minutes.
7
Fold in the drained spinach, fresh dill, nutritional yeast, tamari soy sauce, and lime juice. Stir until well combined, then remove from heat and cool for 5 minutes.
5 minutes
8
Preheat oven to 375°F. Layer 6 sheets of phyllo dough on a clean work surface, brushing lightly between each sheet with a small amount of the reserved mushroom soaking liquid.
9
Spread half of the spinach-mushroom mixture along one long edge of the phyllo stack, leaving a 1-inch border. Roll tightly from the filled edge, tucking in the sides as you roll.
10
Place the rolled strudel seam-side down on a parchment-lined baking sheet. Repeat with remaining 6 phyllo sheets and remaining filling to create a second strudel roll.
11
Brush the tops of both strudel rolls lightly with any remaining mushroom soaking liquid. Sprinkle dried dillweed evenly over the tops.
12
Bake for 35 minutes until the phyllo is golden brown and crispy.
35 minutes