Wild Mushroom, Spinach, and Feta Cheese Strudel with Thai Red Curry Sauce
Yield: 4-6 servings
- 1 stick unsalted butter, melted, plus extra if needed
- 6 cloves garlic, finely minced
- 1/2 pound assorted wild mushrooms (such as oyster, cremini, stemmed shiitake, and portobello,) sliced
- Freshly ground black pepper
- 1/2 pound spinach, tough stems removed, washed well
- 1 can (14 ounces) coconut milk
- 1/2 cup heavy cream
- 2 teaspoons Thai red curry paste
- 3/4 cup apple juice
- 6 sheets phyllo dough (18 inches x 14 inches), thawed for 24 hours in refrigerator
- 6 ounces feta cheese, crumbled
- 1/2 cup cooked brown lentils (from 1/4 cup uncooked)
For the filling
In a skillet, heat 1 tablespoon butter over medium heat. Add garlic and mushrooms and saute, stirring, until the liquid released by mushrooms is evaporated. Season with salt and pepper. Transfer to a bowl and let cool. Heat 1/2 tablespoon butter in the same skillet over medium heat. Add spinach, cover and let steam with just the water clinging to the leaves, stirring once, for 3 minutes. Transfer wilted spinach to a colander and push out excess liquid. On a cutting board, chop spinach coarsely; place in a bowl and season with salt and pepper.
For the sauce
In a small saucepan, bring coconut milk, cream and curry paste to a simmer over medium-low heat. Cook, stirring, for 20-30 minutes, until flavors blend. Season with salt and pepper. Add enough apple juice to reach a sauce consistency; reserve (keep warm.)
For the strudel
Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking sheet with butter or nonstick cooking spray. Lay 1 sheet of phyllo on a work surface. (Keep the remaining phyllo covered with a damp kitchen towel and plastic wrap.) With a pastry brush, brush the phyllo sheet lightly with melted butter. Top with a second sheet of phyllo. Repeat with the remaining phyllo sheets, brushing with butter between each layer, until you have a stack.
Spread mushrooms, spinach, crumbled feta cheese, and lentils on dough. Starting on 1 long edge, roll up the phyllo into a cylinder, folding the short edges in to make a tight seal.
Place the strudel seam-side down on the prepared baking sheet. Brush with melted butter. Bake for 25 minutes, or until golden brown and crisp. Slice and serve immediately with the red curry sauce.