Savory Mushroom & Spinach Ricotta Strudel
This exquisite Savory Mushroom & Spinach Ricotta Strudel combines the earthy flavors of three mushroom varieties with fresh spinach, all enveloped in delicately crispy phyllo dough. Ideal for holiday gatherings or as an elegant side dish, this recipe showcases the warmth of winter through its rich, creamy filling. While it’s beautifully presented and satisfies the eye, a touch of spice can elevate the flavor profile further, so consider adding a hint of chili flakes for an exciting kick. Each roll serves generously on its own but can also be cut into bite-sized pieces for an impressive appetizer platter. Inspired by a delightful Safeway pamphlet, it's a dish designed to impress and satisfy all your guests.
N/A
Servings
100
Calories
14
Ingredients
Ingredients
Butter
1 1/2 tablespoons (Melted, for sautéing and brushing)
Shallots
2 (Peeled and thinly sliced)
Cremini mushrooms
1 1/2 cups (Thinly sliced)
Portabella mushrooms
1 1/2 cups (Gills removed and thinly sliced)
Shiitake mushrooms
1 cup (Thinly sliced)
Spinach
1 cup (Washed and torn)
Cognac or white wine
2 tablespoons (For deglazing)
Ricotta cheese
2/3 cup (Recommended: Tre Stella Ricotta)
Breadcrumbs
4 tablespoons (For thickening the filling)
Fresh sage leaves
5 (Thinly sliced)
Salt
to taste
Pepper
to taste
Phyllo dough
4 sheets
Butter
1/4 cup (Melted, for brushing)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large frying pan, melt 1 1/2 tablespoons of butter over medium heat. Add the thinly sliced shallots and sauté for about 3 minutes until softened.
3
Stir in the cremini, portabella, and shiitake mushrooms. Cook for about 8-10 minutes or until the mushrooms are browned and any moisture has evaporated.
4
Add the washed and torn spinach to the pan, cooking for an additional minute until wilted.
5
Remove the mushroom and spinach mixture from the pan and set aside. Deglaze the pan with 2 tablespoons of cognac (or white wine) for about 1 minute, scraping up any browned bits.
6
In a bowl, combine the ricotta cheese, breadcrumbs, sage leaves, and season with salt and pepper to taste. Mix this well until all ingredients are thoroughly combined.
7
Add the deglazed mixture to the bowl and stir it into the ricotta mixture, combining flavors harmoniously.
8
Lay one sheet of phyllo dough on a clean surface and brush it generously with melted butter. Place 1/4 of the mushroom filling on the buttered phyllo, spreading it evenly while keeping the edges free.
9
Roll the phyllo sheet once, fold in the ends towards the center, then continue rolling to create a cylinder shape. Repeat this process for the remaining three sheets.
10
Place the formed strudels on a non-stick baking sheet, and brush the tops with any remaining melted butter.
11
Bake in the preheated oven for 12-15 minutes or until golden brown, then allow to cool for a few minutes before slicing or serving.
Nutrition Information
6g
Fat
7.5g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mushroom & Spinach Ricotta Strudel?
It is an exquisite dish that combines three mushroom varieties with fresh spinach and ricotta cheese, all wrapped in crispy phyllo dough.
What types of mushrooms are used in this recipe?
The recipe uses 1 1/2 cups of cremini mushrooms, 1 1/2 cups of portabella mushrooms, and 1 cup of shiitake mushrooms.
Is this recipe suitable for vegetarians?
Yes, this recipe is specifically tagged as vegetarian.
What is the calorie count per serving?
Each serving contains 100 calories.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
Can I substitute the cognac used for deglazing?
Yes, you can use 2 tablespoons of white wine instead of cognac.
How much fat is in one serving of this strudel?
Each serving contains 6g of fat.
How many carbohydrates are in this recipe?
There are 7.5g of carbohydrates per serving.
How much protein does this dish provide?
This recipe provides 2.5g of protein per serving.
What kind of dough is used to make the strudel?
The recipe calls for 4 sheets of phyllo dough.
Which brand of ricotta cheese is recommended?
Tre Stella Ricotta is the recommended brand for the 2/3 cup of ricotta cheese needed.
What herb is used to flavor the ricotta filling?
The filling is flavored with 5 thinly sliced fresh sage leaves.
How long should the mushrooms be cooked?
The mushrooms should be cooked for 8-10 minutes until browned and moisture has evaporated.
How do I prepare the portabella mushrooms?
The gills should be removed and the mushrooms should be thinly sliced.
What is the purpose of adding breadcrumbs to the filling?
Breadcrumbs are used to help thicken the mushroom and ricotta filling mixture.
How long does it take to bake the strudels?
The strudels should be baked for 12-15 minutes until they are golden brown.
Can I make this dish spicy?
Yes, the description suggests adding a hint of chili flakes for an exciting kick to elevate the flavor profile.
What is the best way to serve this strudel?
It can be served as a whole roll for a generous side or cut into bite-sized pieces for an appetizer platter.
How should the spinach be prepared before cooking?
The spinach should be washed and torn before being added to the pan to wilt.
What should I do after the strudels are finished baking?
Allow them to cool for a few minutes before slicing or serving.
How do I assemble the strudel roll?
Lay one sheet of phyllo, brush with butter, add 1/4 of the filling, roll once, fold in the ends, and finish rolling into a cylinder.
How many shallots are required for this recipe?
The recipe calls for 2 peeled and thinly sliced shallots.
How much butter is needed in total?
You need 1 1/2 tablespoons for sautéing and an additional 1/4 cup of melted butter for brushing the dough.
What occasions is this dish recommended for?
It is ideal for holiday gatherings, elegant side dishes, and buffet-style events.
Is this a family recipe?
The recipe was inspired by a delightful Safeway pamphlet.
What should I do with the remaining melted butter after rolling?
Brush the tops of the formed strudels with any remaining melted butter before putting them in the oven.
What should the texture of the phyllo dough be like after baking?
The phyllo dough should be delicately crispy and golden brown.
How much spinach is used in the filling?
The recipe uses 1 cup of washed and torn spinach.
Do I need a special baking sheet?
A non-stick baking sheet is recommended for placing the formed strudels.
What is the first step in making the filling?
The first step is melting 1 1/2 tablespoons of butter and sautéing thinly sliced shallots for about 3 minutes.