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1
Thaw spinach, drain in wire mesh colander and press out excess moisture.
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2
Set aside.
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3
Combine dried mushrooms and boiling water in small saucepan, and cook over medium-low heat about 5 minutes.
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4
Set aside 10 minutes.
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5
Heat oil in 10-inch skillet over medium-high heat.
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6
Add crushed red pepper, garlic, shallots and chopped sage, and saute 3 minutes.
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7
Drain and chop reconstituted mushrooms, and add to skillet.
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8
Add fresh mushrooms.
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9
Cook 5 minutes, reduce heat to low, and add spinach, dill, sherry, yeast, tamari and lime juice.
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10
Cook mixture 5 minutes, stirring occasionally.
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11
Remove from heat, and set aside to cool.
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12
Preheat oven to 375F.
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13
Place 1 phyllo sheet on work surface, spray with oil, cover with second sheet, and repeat until 6 sheets have been stacked and oiled.
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14
Set aside remaining phyllo, covered with damp towel.
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15
Spoon half filling on long side of phyllo, 1 inch from edge.
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16
Fold in short ends, and, starting at long filled side, roll phyllo tightly.
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17
Place seam side down on baking sheet.
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18
Make second strudel by repeating procedure with remaining sheets of phyllo, and place on pan with several inches separating strudels.
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19
Using sharp knife, score tops just through phyllo, making evenly spaced cuts.
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20
Spray lightly with oil, and sprinkle with dried dillweed.
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21
Bake strudel until golden brown, about 50 minutes.
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22
Use serrated knife to cut each strudel into 8 equal slices.
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23
Combine vinegar, sugar and dillweed in saucepan, and bring to a boil over medium heat.
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24
Reduce heat to low, and continue to cook, stirring frequently, 3 minutes.
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25
Stir in nutritional yeast, and continue to cook and stir 5 minutes, or until mixture has a syruplike consistency.
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26
Remove from heat, and set aside to cool.
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27
Serve at room temperature.
