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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

10 c Loosely packed spinach
leaves 8 ounces
2 lb Mushrooms, shiitake oak
cremini and/or white
cleaned and trimmed
1/4 c Sliced shallots
1 t Chopped fresh thyme
1/8 t Freshly grated nutmeg
1/2 t Freshly ground black pepper
1 c Crumbled feta cheese, 4
ounces
1/4 c Chopped fresh flat-leaf
parsley
1/2 c Fresh whole wheat bread
crumbs
5 12×17-inch sheets phyllo
dough
2/3 c 1-percent low-fat cottage
cheese
1/3 c Nonfat plain yogurt
1 t Fresh lemon juice
2 Hot pepper sauce, up to 3

INSTRUCTIONS

Heat a large nonstick saute pan over medium high heat. Add the  spinach
and cook for about 3 minutes, stirring, until wilted.  Transfer to a
colander and press to extract the excess liquid.  Transfer to a cutting
board and chop. Set aside.  Preheat the oven to 350 degrees. Lightly
coat a baking sheet with  vegetable oil spray.  In a food processor,
combine the mushrooms and shallots and pulse to  chop coarsely. Heat a
large nonstick saute pan over medium heat. Add  the mushroom shallot
mixture, the thyme, nutmeg, and pepper, reduce  the heat to medium low,
and cook for 15 to 20 minutes, stirring  occasionally, until most of
the moisture evaporates. Stir in the  cheese and spinach and cook,
stirring, until the cheese softens. Stir  in the parsley and bread
crumbs. Spread out onto a large platter or  tray to cool.  Lay 1 sheet
of phyllo on a work surface with a long side facing you  and spray
lightly with vegetable oil spray. Top with a second sheet  and continue
stacking and spraying all 5 sheets of phyllo. Spoon the  cooled
mushroom mixture lengthwise across the phyllo 1 to 2 inches  from the
bottom, making a long mound. Fold the bottom of the dough  over the
filling and roll up. Tuck the ends under and place, seam  side down, on
the baking sheet. Spray the top of the strudel with  vegetable oil
spray. Bake for 35 to 40 minutes, until the pastry is a  rich golden
brown. Remove from the oven and let cool for 15 minutes  before
serving.  To make the mock sour cream, combine the cottage cheese,
yogurt,  lemon juic e, and hot pepper sauce in a blender or food
processor.  Blend or pulse to a smoot h consistency.  Cut the warm
strudel into slices and serve with the mock sour cream  on the side.
Yield: 8 servings  Per Serving: 146 calories, 4g fat, 14mg cholesterol,
9g protein, 1g  fiber, 337 mg sodium Posted to Digest eat-lf.v097.n238
by "Tina D.  Bell" <tdbell@altair.csustan.edu> on Sep 19, 1997

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3078
Calories From Fat: 880
Total Fat: 99.7g
Cholesterol: 297.9mg
Sodium: 7677.8mg
Potassium: 1726.4mg
Carbohydrates: 376.6g
Fiber: 17.5g
Sugar: 42.5g
Protein: 165.8g


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