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1
Preheat the oven to 375 degrees.
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2
In a large bowl, beat the egg with the feta.
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3
Stir in the mushroom ragout, chopped herbs and 1/2 cup of the cooked rice.
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4
Add a little freshly ground pepper.
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5
Combine the melted butter and olive oil in a pyrex measuring cup or microwave-safe bowl, heat very slightly at 50 percent power and stir together.
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6
Place 8 sheets of phyllo dough on your work surface.
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7
Cover with a dish towel and place another, damp dish towel on top of the first towel.
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8
Each time you take a piece of phyllo from the pile, replace the towels so that the phyllo doesnt dry out.
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9
Place a sheet of parchment on your work surface horizontally, with the long edge close to you.
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10
Take a sheet of phyllo from the pile and lay it on the parchment.
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11
Brush the first sheet of phyllo lightly with the butter and olive oil mixture and top with the next sheet.
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12
Continue to layer all eight sheets, brushing each one before topping with the next one.
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13
Brush the top sheet of phyllo dough with the butter and olive oil mixture.
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14
Spread the remaining wild rice over the surface, leaving a 3-inch margin at the bottom and a 2 1/2 inch margin at the top and on the sides.
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15
Spread the mushroom mixture over the rice.
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16
Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito.
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17
Using the parchment paper to help you lift the strudel, place both the parchment paper and the strudel on a baking sheet with the seam side down.
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18
Brush with butter and olive oil and make 3 or 4 slits on the diagonal along the length of the strudel.
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19
Place the strudel in the oven and bake 20 minutes.
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20
Remove from the oven, brush again with the butter and olive oil, rotate the pan and return to the oven.
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21
Continue to bake for another 25 to 30 minutes, until golden brown.
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22
Remove from the heat and allow to cool for at least 20 minutes and preferably for 30.
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23
Serve warm.
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24
Reheat in a medium (325 degrees) oven if the strudel loses its crispiness before you are ready to serve.
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25
It will crisp up in about 10 minutes.
