View source for Spinach Strudel with Dilled Balsamic Syrup


== Description ==

=== Ingredients ===
* 2 10-oz. pkg. frozen chopped [[spinach]], thawed
* 1 1/2-oz. pkg. dried portobello [[Mushroom]]s
* 2 cups boiling [[water]]
* 2 tsp. [[olive oil]]
* 1/8 tsp. [[red pepper flakes|crushed red pepper]]
* 3 cloves [[garlic]], minced
* 2 large shallots, about 1/2 cup minced
* 2 Tbs. chopped fresh [[sage]]
* 6 oz. white [[Mushroom]]s, chopped
* 1/2 cup chopped fresh [[dill]]
* 1/4 cup dry [[sherry]]
* 1/4 cup [[nutritional yeast]]
* 1 Tbs. tamari soy sauce
* Juice of 1 [[lime]]
* 12 sheets [[phyllo|phyllo dough]], thawed
* 1 Tbs. dried [[dill]]weed for garnish

== Procedures ==

# Thaw [[spinach]], drain in wire mesh colander and press out excess moisture. Set aside.
# Combine dried [[Mushroom]]s and boiling [[water]] in small saucepan, and cook over medium-low heat about 5 minutes. Set aside 10 minutes.
# Heat [[oil]] in 10-inch skillet over medium-high heat. 
# Add [[red pepper flakes|crushed red pepper]], [[garlic]], shallots and chopped [[sage]], and sauté 3 minutes. 
# Drain and chop reconstituted [[Mushroom]]s, and add to skillet. 
# Add fresh [[Mushroom]]s. 
# Cook 5 minutes, reduce heat to low, and add [[spinach]], [[dill]], [[sherry]], [[yeast]], tamari and [[lime juice]]. Cook mixture 5 minutes, stirring occasionally. 
# Remove from heat, and set aside to cool.
# Preheat oven to 375F.
# Place 1 [[phyllo]] sheet on work surface, spray with [[oil]], cover with second sheet, and repeat until 6 sheets have been stacked and oiled. 
# Set aside remaining [[phyllo]], covered with damp towel. 
# Spoon half filling on long side of [[phyllo]], 1 inch from edge. 
# Fold in short ends, and, starting at long filled side, roll [[phyllo]] tightly. 
# Place seam side down on baking sheet. 
# Make second strudel by repeating procedure with remaining sheets of [[phyllo]], and place on pan with several inches separating strudels. 
# Using sharp knife, score tops just through [[phyllo]], making evenly spaced cuts. 
# Spray lightly with [[oil]], and sprinkle with dried [[dill]]weed.
# Bake strudel until golden brown, about 50 minutes. 
# Use serrated knife to cut each strudel into 8 equal slices
# Dilled Balsamic Syrup
# Combine [[vinegar]], [[Granulated sugar|Sugar]] and [[dill]]weed in saucepan, and bring to a boil over medium heat. 
# Reduce heat to low, and continue to cook, stirring frequently, 3 minutes.
# Stir in [[nutritional yeast]], and continue to cook and stir 5 minutes, or until mixture has a syruplike consistency. 
# Remove from heat, and set aside to cool. Serve at room temperature.


== See also ==

==References==
<references/> 
[[Category:Citrus Desserts]] 
[[Category:Dill Recipes]] 
[[Category:Dill leaf Recipes]] 
[[Category:Lime Recipes]] 
[[Category:Lime juice Recipes]] 
[[Category:Mushroom Recipes]] 
[[Category:Nutritional yeast Recipes]] 
[[Category:Phyllo Recipes]] 
[[Category:Sage Recipes]]