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1
In a large bowl combine all the stuffing ingredients, except the onions and butter.
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2
Add salt and pepper to taste.
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3
In a skillet, cook onions in the butter over moderate heat, stirring for 3 minutes.
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4
Add the onion mixture to the bowl of stuffing ingredients and combine.
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5
Preheat oven to 425 degrees and lightly grease a large shallow baking pan.
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6
Stack phyllo between 2 sheets of wax paper and cover with a damp kitchen towel.
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7
On sheet of parchment or wax paper, place sheet of phyllo, long side nearest you.
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8
Brush lightly with oil.
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9
On this, layer and brush 5 more sheets of phyllo in the same manner.
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10
(Oiled phyllo stack should be 6 sheets thick.)
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11
Spread filling in a 3-inch-wide strip, mounding it on phyllo, 4 inches above the bottom, leaving a 2-inch border at each end.
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12
Using parchment to help roll, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel.
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13
Carefully transfer strudel, seam side down, to a baking pan and lightly brush with oil.
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14
Bake strudel in middle of oven 25 minutes, or until golden.
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15
Cool strudel to warm in pan on a rack.
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16
Cut strudel into 1-inch slices with a serrated knife and serve slices warm.
