Serve this savory strudel when you’re looking for an attractive, non-meat dish to anchor a celebratory meal. I served it at Easter one year and it was a hit. This is one of the most challenging recipes in the book, in that carefully sealing the filling into the pastry requires a deft touch. Tzatziki Sauce and any of the leafy salads in the book are good accompaniments.
Ingredients
- 2 Tbsp (30 ml) olive oil
- 1 lb (500 g) brown or white mushrooms, sliced
- 3 green onions, finely chopped
- ¼ cup (60 ml) breadcrumbs
- 1 large egg, beaten
- 2 garlic cloves, crushed
- salt and freshly ground black pepper to taste
- 5 sheets phyllo pastry
- ¼ cup (60 ml) melted butter or olive oil
- 2 lb (1 kg) asparagus, trimmed and blanched
- salt and freshly ground black pepper to taste
- 0.33 cup (80 ml) freshly grated Parmesan cheese
- 3 roasted red peppers, halved and patted dry
How to Make It
- Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook until they are tender and their moisture has evaporated. Cool to room temperature. Mix with the onions, breadcrumbs, egg, garlic, and salt and pepper.
- Preheat the oven to 375°F (190°C). Lay a sheet of phyllo pastry on a parchment paper–lined baking tray and brush with butter or oil. Top with another sheet and brush again. Repeat the process until all the sheets are used.
- Arrange the asparagus in the middle of the bottom third of the pastry. Sprinkle with salt, pepper and the Parmesan cheese. Top with the roasted peppers and then the mushroom mixture. Fold the sides of the pastry slightly over the filling and carefully fold the filling over and enclose in the pastry. Brush the top with a little melted butter or oil. Make small cuts, about 2 inches (5 cm) apart, in the top of the pastry to make it easier to cut when baked.
- Bake for 25 to 30 minutes. Let rest for 10 minutes before slicing with a sharp, serrated knife.
