Great eaten hot, but also fabulous cold, so makes a great picnic dish. I took leftovers to work and everyone eat it cold and loved it!
Mushroom, Spinach & Bacon Strudel
For a vegetarian version, omit the bacon and replace with feta – crumble and add feta with ricotta.
The filling can be made in advance and stored in the refrigerator until
50g butter, chopped
1 large (long) leek, sliced
125g bacon rashers, rind removed, meat cut into strips
600g mushrooms, chopped
2 garlic cloves, finely chopped
1 bunch spinach, stems removed
200g ricotta cheese, chopped
1 cup dried breadcrumbs
12 sheets filo pastry
olive oil cooking spray
1 Place butter, leek and bacon in a frying pan, cover and cook over a medium heat, stirring occasionally, for 10-15 minutes or until leeks are soft and tender.
2 Add mushrooms and garlic, cover and cook, stirring, for 15 minutes longer or until mushrooms are cooked and give up their juices. Remove cover and cook to evaporate excess liquid.
3 Meanwhile, steam or microwave spinach. Drain well,
squeezing to remove excess water. Chop.
4 Add spinach to pan and mix to combine. Add ricotta cheese, mix well to combine and stir in breadcrumbs. Remove pan from heat and allow to cool. Season with a grind of salt and black pepper.
5 Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 pastry sheet on the bench and brush with oil. Top with
another 2 pastry sheets, brush with oil. Top with another 2 pastry sheets, brush lightly with oil, then top with another pastry sheet – you should have used 6 sheets of filo. Spoon half the mushroom
mixture along 1 long edge of pastry. Fold ends in and roll up tightly to enclose filling. Place strudel on prepared baking tray. Repeat with remaining pastry and mushroom filling to make a second strudel. Brush strudels tops with a little oil and sprinkle with sesame seeds. Bake for 20 minutes or until golden and crisp. Stand for at least 5 minutes before cutting into thick slices and serving with a salad of mixed leaves.
Where did the ingredients for this dish come from:
Mushrooms: Te Mata Mushrooms – Havelock North; Leeks: The Chef’s Garden @ Epicurean – Hastings; Spinach, garlic: Krismaw Gardens – Hastings; Ricotta: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients:
sesame seeds, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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