Mushroom Strudel

Working with filo dough is not as difficult as you might think, and this elegant mushroom dish is well worth the effort.

1 pound mushrooms, chopped
1 cup cream cheese, cut into pieces OR cottage cheese
1 cup sour cream, yogurt, or a combination
1 tsp salt
black pepper
1 tsp dill
1 cup bread crumbs
2 whole scallions, finely minced
1/4 cup parsley, minced
3 Tbsp lemon juice
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10 sheets filo dough
3-4 Tbsp olive oil
1/2 cup poppy or sesame seeds (optional)

Preheat the oven to 375F. Oil the baking sheet.

Cook the mushrooms over medium heat for 10 minutes. Drain and squeeze out all the liquid.* Place in bowl. Add cream or cottage cheese, mix well, then add remaining ingredients except for filo, olive oil, and poppy or sesame seeds..

Place a sheet of filo on clean, dry surface. Brush with oil, layer another sheet on top, brush with oil, and repeat until you have 5 sheets layered with oil.

Place half of the filling along one side, fold in the edges, and roll. Carefully transfer to baking sheet and brush top with oil.

Repeat with remaining filo and filling, so that you end up with two rolls. Sprinkle top with optional seeds.

Bake 25-30 minutes, until golden brown and very crispy.

Cut with serrated knife and serve hot or warm.

Notes *You can save this and add to your next veggie stock.

Yield 4-6 servings
Adapted from Molly Katzen's New Moosewood Cookbook