The package of phyllo that I buy has 12 sheets.
As in most things, when cooking for two, it requires planning to use it all.
Tightly wrapped it will keep well in the fridge for a week and still be okay after two, although it might be a bit harder to work with.
Both phyllo and puff pastry are sold fresh here, not frozen (which I think is the case in the U.S.) I have no idea how long thawed pastry will keep, although I believe it can be re-frozen.
Regardless, I make plans before I buy. This used both leftover phyllo and leftover pesto rosso from the Avocado Olive Rolls.
Mushroom Strudel with Pesto Tomato Sauce
Total time: 35 minutes
- 4oz (120gr) cremini mushrooms, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tbs olive oil
- 1 tbs Worcestershire sauce
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 whole pimiento or roasted red pepper, cut into strips
- 2oz (60gr) feta cheese, crumbled
- 3 sheets of filo dough
- olive oil for phyllo
- 2 tbs pesto rosso
- 1/2 cup (4oz, 120gr) tomato sauce
- Heat 1 tbs oil in a medium skillet. Add onion and sautè until tender, about 5 minutes.
- Add mushrooms, garlic and sautè until mushrooms start to brown, about 5 minutes longer.
- Add cumin, paprika and sautè briefly.
- Add Worcestershire sauce, stir well and remove from heat.
- Remove 1 sheet of pastry and re-wrap the rest. It’s important to keep filo covered at all times or it will dry out very quickly.
- Lay the sheet out flat and brush all over with olive oil, starting with the edges (they dry out fastest) and working in.
- Lay the second sheet on top and brush with oil.
- Repeat with the third sheet.
- Spoon the mushroom mixture about 3″ (7.5cm) from the narrower edge, spreading all the way across, 1 – 2 inches wide.
- Lay the pimiento / pepper strips on the mushrooms, then top with the feta.
- Roll the end over the top and continue rolling it up, like a jelly roll.
- Carefully lift or roll onto a lightly oiled baking sheet.
- Brush the top and sides with oil and bake at 400F (200C) for 12 – 15 minutes, until the pastry is golden brown.
- When done, remove to a cutting board. Cut in large slices and serve, with Pesto Tomato Sauce on the side.
- Pesto Tomato Sauce:
- Combine pesto rosso and tomato sauce in a small saucepan. Gently heat until warm.
I know, intellectually, that I would be a much happier, more content person if I learned to accept what is, roll with the punches, stop complaining about what can’t be changed… and on and on ad nauseum.
But this time of year, with winter dragging on forever, I start getting a bit, well, cranky
When I lived in Minnesota, after a cold, snowy winter, when the weather started warming and ice started melting, there was hope in the air.
Spring was coming
It was going to start getting warm…. Flowers would bloom and grass would turn green.
I loved spring.
The change from -20F (-28C) to +50F (+10C) (for daytime highs) was enormous!
We used to have ’50 degree parties’. The first time the temp hit 50F we skipped out of work, bought wine, bread and cheese, went to one of the (thawing) lakes and enjoyed the warm weather.
Here, we’ve had gray skies, rain and wind more days than not since the beginning of the year. The afternoon temperatures have ranged from 40F (4C) to 50F (10C).
On the days warm enough to be outside (with jacket) it rains.
On the days the sun shines it’s cold and windy.
I want to plant my potager, but I can’t because it’s too muddy.
I want to open windows and spring-clean the house but there’s no point as long as we still have fires everyday. For those that don’t know, heating with wood fires is very dirty.
I’m tired of the dogs being wet and muddy. And they’re tired of getting rained on every time they go out to bark at the bunnies.
And we’re all tired of letting them in and out a few dozen times each day….. We have an open-door policy when the weather is warm enough.
Okay, I’ll stop complaining and start working on that whole acceptance thing.
Meantime, I have to go put another log on the fire.