Lamb and Dried-Tomato Strudel
| Yield: | 1 Servings |
| Categories: |
| 12 | 17-by 12-inch phyllo sheets | |
| FOR FILLING | ||
| 1 1/2 | c | Boiling water |
| 1/2 | c | Dried tomatoes not packed in oil; (about 2 ounces) |
| 1/2 | lb | Mushrooms |
| 3/4 | c | Kalamata or other brine-cured black olives or pitted ripe black olives |
| 1 | tb | Olive oil |
| 1 | lb | Ground lamb |
| 1 | ts | Dried rosemary; crumbled |
| 1 | ts | Dried basil; crumbled |
| 1/2 | ts | Dried hot red pepper flakes |
| 1 1/2 | c | Crumbled feta; (about 8 ounces) |
| 1/2 | c | Grated mozzarella; (about 3 ounces) |
| About 5 tablespoons olive oil |
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