Ricotta, 3 Mushroom & Spinach Strudel Recipe

Name: Ricotta, 3 Mushroom & Spinach Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons butter; 2 shallots, peeled and thinly sliced; 1 1/2 cups cremini mushrooms, thinly sliced (small brown ones); 1 1/2 cups portabella mushrooms, gills removed,thinly sliced; 1 cup shiitake mushroom, thinly sliced; 1 cup washed torn spinach; 2 tablespoons cognac or 2 tablespoons white wine; 2/3 cup ricotta cheese (recipe recommends Tre Stella Ricotta); 4 tablespoons breadcrumbs; 5 sage leaves, thinly sliced; salt; pepper; 4 sheets phyllo dough; 1/4 cup butter, melted

Servings: persons

1 1/2 tablespoons butter
2 shallots, peeled and thinly sliced
1 1/2 cups cremini mushrooms, thinly sliced (small brown ones)
1 1/2 cups portabella mushrooms, gills removed,thinly sliced
1 cup shiitake mushroom, thinly sliced
1 cup washed torn spinach
2 tablespoons cognac or 2 tablespoons white wine
2/3 cup ricotta cheese (recipe recommends Tre Stella Ricotta)
4 tablespoons breadcrumbs
5 sage leaves, thinly sliced
salt
pepper
4 sheets phyllo dough
1/4 cup butter, melted

1
Pre heat oven to 400F.
2
Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
3
Add spinach cook 1 minute.
4
Remove mushroom mixture from the pan.
5
Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
6
Combine with the mushroom mixture.
7
Lay out 1 sheet of Phyllo dough, paint well with the butter.
8
Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
9
Roll once, fold in ends toward the center and continue rolling to make a cylinder.
10
Repeat for the 3 remaining sheets.
11
Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons butter, 2 shallots, peeled and thinly sliced, 1 1/2 cups cremini mushrooms, thinly sliced (small brown ones), 1 1/2 cups portabella mushrooms, gills removed,thinly sliced, and more.

Yes, Ricotta, 3 Mushroom & Spinach Strudel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta, 3 Mushroom & Spinach Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions