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Vegetarian Times Issue: November 1, 2008 p.
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1. Preheat oven to 350°F. Coat 18- x 13-inch baking sheet with cooking spray.
2. To make Filling: Heat oil in pot over medium heat. Sauté onion, bell pepper, garlic, and thyme in oil 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl.
3. Purée tofu, Neufchâtel cheese, and Cheddar cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper.
4. To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant. Cool.
5. Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with garlic oil. Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust.
6. Spread Filling in crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic oil. Tuck under edges. Sprinkle top with seeds, if desired. Bake 45 to 50 minutes, or until golden. Let stand 15 minutes before cutting into slices.
Member Rating:
Serves 12
FILLING
STRUDEL
Per :
| Calories | 299 |
| Protein | 12g |
| Total Fat | 15.5g |
| Saturated Fat | 6g |
| Carbs | 31g |
| Cholesterol | 24mg |
| Sodium | 541mg |
| Fiber | 4g |
| Sugar | 2g |
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So tasty! I used 1 bag fresh spinach and 1/2 block frozen (thawed, sqeezed dry). Also about 1/2 amt of cheese and cream cheese (my taste). I didnt bother making the olive oil mix for the phyllo, too time consuming. When assembling phyllo 'log', I wound up putting about 1 c mix in the center of some phyllo sheets and just folding the edges over to make a round-ish blob looking thing! The mix is really loose before cooking, so it might take a few tries to actually get it into 'log' form, but definitely worth it! I have lots of leftovers frozen, cant wait to eat again!
Awesome...first time did it as the recipe called for...second, used more red bell pepper. very, very good. I used fresh everything which I think always bumps up recipes a notch.
try it!!!!
oh! takes a while for assembly...
but worth it!
This was really good. I used all fresh spinach. Next time I think I'll use just a little less Thyme and a little more red bell pepper. Yum!
I was given this recipe to make for a Thanksgiving dinner for meals to go to home bound persons. They had me use Rolled Puff pastry dough. It was fabulous. It is my favorite to take to potlucks.
LOOKS AMAZEING!
I made this recipe for Thanksgiving last year. It was great. It went faster than the Turkey.
I made this a couple years ago, for a family gathering,it was awesome, but a lot of work. Will make it again when I am a guest, not a host!
This is delicious and has definitely earned a spot on the thanksgiving menu! I did the vegan version and assembly was tricky, mine turned out more flat and wide. the filling makes it hard to shape into a loaf.Takes about 30 min to prepare and 45 min to cook, But it is so worth the time! YUM!
This has become a staple for our Thanksgiving feast. My hubby's fave!
I was sadly disappointed by this recipe. I was so excited and after all the work I put into it, I was looking forward to it even more. I found it to be too doughy, and the filling was flavorless. I followed the recipe exactly. I had to make a mushroom gravy to eat the leftovers, and even then, I'm going to have to eat it by myself.
We made it vegan and added more mushrooms, it was fantastic! By far the standout on the Thanksgiving table. Also made fantastic leftovers. Getting ready to shop for the ingredients again to take to a friend's house for Christmas dinner.