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1
Position a rack in the center of the oven and preheat oven to 375 degrees F.
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2
Heat 1 tablespoon olive oil in a large pan over high heat.
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3
Add the mushrooms and saute until tender and they have released their liquid.
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4
Remove from the pan, draining all the liquid.
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5
To the same dry pan, add the spinach and cook until just wilted, about 3 minutes.
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6
Drain, squeeze out the excess water, and coarsely chop.
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7
Combine the sauteed spinach and mushrooms with the roasted red peppers, roasted garlic pulp, oregano, red pepper flakes, and salt and pepper, to taste.
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8
Gently fold in the goat cheese.
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9
Stack the sheets of phyllo dough on top of each other and cut them into thirds.
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10
You will have a total of 12 sheets.
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11
Divide the sheets into 4 (3-sheet) stacks.
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12
Lightly brush the top sheet of each stack with a teaspoon of olive oil.
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13
Put 1/4 cup of the spinach mixture on the bottom edge of each oiled sheet.
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14
Then, beginning at the bottom, roll up the phyllo securely; when you have rolled the filling into the center of the phyllo, at that point, fold in the ends and continue to roll tightly, pressing to close.
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15
Lightly brush each strudel with the remaining oil.
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16
Line a baking sheet with parchment or waxed paper.
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17
Place the strudels on the paper about 2-inches apart and bake until golden brown, about 15 minutes.
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18
Remove from the oven.
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19
Cut each strudel in half diagonally and serve warm.
