Woods Hole Seafood Strudel Recipe

Name: Woods Hole Seafood Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter, unsalted; 1 medium onions chopped; 1/2 pound mushrooms sliced; 2 pounds shrimp cooked, cut up; 1 pound fish white, sauteed and flaked; 1 tablespoon parsley leaves chopped; 1 cup ricotta cheese; 2 large eggs beaten; 1 x salt and black pepper to taste; 8 Sheets phyllo (filo) pastry sheets; 8 tablespoons butter unsalted, melted

Servings: persons

1 tablespoon butter, unsalted
1 medium onions chopped
1/2 pound mushrooms sliced
2 pounds shrimp cooked, cut up
1 pound fish white, sauteed and flaked
1 tablespoon parsley leaves chopped
1 cup ricotta cheese
2 large eggs beaten
1 x salt and black pepper to taste
8 Sheets phyllo (filo) pastry sheets
8 tablespoons butter unsalted, melted

1
Melt butter in a Dutch oven and saute onion and mushrooms until all liquid is gone.
2
The final mixture should not be runny.
3
Add shellfish and fish and stir.
4
Remove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well.
5
Preheat oven to 400F (200C).
6
Butter a large baking sheet or use a nonstick one.
7
Place 2 sheets of phyllo pastry on sheet and cover the rest with a damp cloth to prevent drying.
8
Brush the pastry lightly with melted butter out to edges and repeat with remaining sheets, brushing every second one with butter.
9
Spoon seafood mixture in a long even shape down center of pastry; carefully fold pastry and roll into a strudel.
10
Tuck ends under and brush with butter.
11
Reduce oven heat to 375F (190C) F and bake strudel 30 minutes, until top is browned.
12
Brush top with butter twice during baking.
13
Coo slightly, slice, and serve.

656

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 11 ingredients. The key ingredients include: 1 tablespoon butter, unsalted, 1 medium onions chopped, 1/2 pound mushrooms sliced, 2 pounds shrimp cooked, cut up, and more.

Yes, Woods Hole Seafood Strudel falls under the Seafood 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!

Woods Hole Seafood Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions