Wild Mushroom & Spinach Strudel
Governor's Meeting House & Catering, 10910 W. 60th St., Shawnee
Spring 2002

16 oz. button mushrooms
¼ tsp. dried marjoram
2 oz. dried mushrooms (any type)
1/8 tsp. dried thyme
(Rehydrated & drained)
½ large white onion
5 oz. frozen chopped spinach, Thawed and well-drained
4 Tbs. olive oil (divided)
4 sheets phyllo dough
Salt & Pepper to taste

Clean the button mushrooms by wiping them with a moist towel. Finely dice mushrooms and onion. Add 1 Tbs. olive oil to a 10-inch skillet and over medium heat sauté the mushrooms, onion, and spinach until the moisture has evaporated, about 15 minutes. Remove from heat and add thyme, marjoram, salt and pepper. Let cool to room temperature. Preheat oven to 350 degrees.

Lay out two sheets of phyllo on top of each other. Brush with oil and cut in half crosswise. On top of one of the halves thinly spread out one third of the mushroom mixture. Place remaining half phyllo sheet on top of the mix and again spread one third of the mushroom mixture atop this. Repeat once again, ending with phyllo.

Lightly oil the bottom of a shallow rectangular baking pan and place the strudel into the pan. Bake for about 20 minutes or until golden brown. Let cool slightly.