Wild Mushroom Phyllo Strudel

Name: Wild Mushroom Phyllo Strudel
Yield: 8.0
Ingredients: 10.0 cup Spinach Leaves; 2.0 pound Mushrooms Trimmed Shiitake Oak Cremini And Or White; 0.25 cup Shallots; 1.0 teaspoon Fresh Thyme; 0.125 teaspoon Freshly Grated Nutmeg; 0.5 teaspoon Freshly Ground Black Pepper; 1.0 cup Crumbled Feta Cheese; 0.25 cup Chopped Fresh Flat Leaf Parsley; 0.5 cup Fresh Whole Wheat Bread Crumbs; 5.0 Sheets Phyllo Dough Mock Sour Cream; 0.6667 cup Lowfat Cottage Cheese; 0.3333 cup Nonfat Plain Yogurt; 1.0 teaspoon Fresh Lemon Juice; 2.0 drop Hot Pepper Sauce

Wild Mushroom Phyllo Strudel — a community recipe on Potlikkr.

🍽 Serves 8.0

🍽️

Ingredients

10.0 cup Spinach Leaves
2.0 lb Mushrooms Trimmed Shiitake Oak Cremini And Or White
0.25 cup Shallots
1.0 tsp Fresh Thyme

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Method (preview)

1
Heat a large nonstick saute pan over medium high heat. Add the spinach and cook
2
for about 3 minutes, stirring, until wilted. Transfer to a colander and press to

extract the excess liquid. Transfer to a cutting board and chop. Set aside.

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