Double mushroom and spinach strudel

    1 hour

    Filo pastry a perfect light, crispy casing for a delicious creamy mushroom mixture, combining chestnut and shiitake mushrooms. Spinach and char-grilled peppers add colour, further flavour and vitamin value.

    9 people made this

    Serves: 4 

    • 1 large red pepper, deseeded and cut into strips
    • 3 tbsp olive oil
    • 2 garlic cloves, crushed
    • 250g chestnut mushrooms, sliced
    • 125g shiitake mushrooms, sliced
    • ¼ tsp dried thyme
    • 150g frozen spinach
    • 100g reduced-fat soft cheese
    • 9 sheets filo pastry, about 125g in total
    • 2 tbsp sesame seeds

    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. Preheat the oven to 200°C/gas 6. Heat a cast-iron, ridged griddle over a high heat. Add the red pepper strips and cook for about 6 minutes until lightly charred all over. Remove from the heat and allow to cool, then roughly chop them and set aside.
    2. Heat 1 tbsp of the oil in a large frying pan over a moderate heat. Add the garlic, mushrooms and thyme and cook, stirring frequently, for about 8 minutes, until the mushrooms have softened. Add the spinach, cover the pan, reduce the heat to low and cook, stirring occasionally, for about 3 minutes, until the spinach has thawed and blended with the mushroom mixture. Stir in the red pepper and soft cheese and cook for a further 2 minutes. Season to taste. Remove from the heat.
    3. Place 1 sheet of filo on the work surface with a short side towards you and brush very lightly with oil all the way to the edges. Place a second sheet next to it so the sides overlap by about 2cm. Brush again with oil. Add a third sheet in the same way, to now make a large rectangle measuring about 30 x 50cm. Brush with oil. Add another layer, with 3 more overlapped filo sheets lightly brushed with oil.
    4. Spread half the filling over the pastry layer almost all the way to the edges. Cover with 3 more sheets of filo, overlapping them as before. Finish with the remaining filling. Fold the side edges over the filling and roll up into a neat strudel shape.
    5. Carefully lift the strudel onto a baking sheet, placing it seam side down. Brush lightly all over with the remaining oil and sprinkle with the sesame seeds. Bake for 25 minutes or until golden. Serve hot.


    If using a different size of filo pastry, simply position the sheets to make a rectangle about 30 x 50cm, layering them as here.

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    Reviews in English (1)


    I actually tweaked the recipe, since I didn't have mushrooms or spinach. I ended up frying onions, peppers, tomatoes and corn, and it came out delicious!! You could pretty much use any vegetable for this recipe.  -  15 Oct 2013