Wild Mushroom Phyllo Strudel
| Yield: | 1 Servings |
| Categories: |
| STRUDEL | ||
| 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 | ts | Chopped fresh thyme |
| 1/8 | ts | Freshly grated nutmeg |
| 1/2 | ts | 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 | 12x17-inch sheets phyllo dough | |
| MOCK SOUR CREAM | ||
| 2/3 | c | 1-percent low-fat cottage cheese |
| 1/3 | c | Nonfat plain yogurt |
| 1 | ts | Fresh lemon juice |
| 2 | dr | Hot pepper sauce (up to 3) |
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