Spinach, Mushroom, Cheese Strudel
- 2 cups finely chopped spinach (use only fresh and chop just before putting together. Frozen spinach doesn't work well at all)
- 1 cup finely copped mushrooms
- 1/3 cup grated cheese (extra sharp Cheddar, Parmesan, Gruyere, Swiss, Gouda)
- 4 tbsp melted butter
- 6 single sheets phyllo dough, folded in half
Mix together spinach, mushrooms, and cheese. Brush baking sheet with melted butter. Lay the first sheet of phyllo on baking sheet. Brush with butter. Place another sheet of dough on top of the first and brush with butter. Repeat until you have all six folded sheets in layers. Toward the right side of the layers, place the mixture of spinach, mushrooms, and cheese in a line. Be sure to leave about an inch on top and bottom layers so that you will be able to fold the ends under. Preheat oven to 350 degrees. Roll layers of veggie/cheese mixture into a log. Fold ends under and brush with butter. Pierce top of log several times with a thin knife to let steam escape. Bake approx. 30 minutes. Cut log into 4-6 pieces.