MUSHROOM AND FETA STRUDEL
NEED:
1 teaspoon EVOO
2 spring onions finley sliced
2 cloves garlic chopped
500 grams mixed mushrooms of your choice, diced
100 ml white wine
1 teaspoon lemon juice
75 gram reduced fat feta crumbled
3 tablespoons chopped fresh herbs of choice (suggest rosemary, oregano or basil)
8 sheets filo pastry
freshly ground black pepper
olive oil spray
clean tea towel
DO:
Heat oil in frying pan on induction 6.
Add onions and garlic.
Cook, stirring for 2-3 minutes until soft and translucent.
Add mushrooms. Cook stirring occasionally for 5-8 minutes until juices evaporate.
Stir in wine and lemon juice, cool.
Line a baking tray that will fit in the MW with baking paper.
Stir cheese and herbs into mushroom mixture.
Lay 2 sheets filo pastry on clean dampened tea towel.
Lightly spray with olive oil and season with black pepper.
Place two more sheets on top.
Place half mushroom mix along the long end leaving a 3 cm border at each end.
Fold in ends. Roll up tightly. Place seam down on prepared tray.
Repeat with remaining filo to make a second strudel.
Using sharp knife make slashes along the top.
Bake on pastry setting in MW for 4 minutes or until pastry is lightly browned and crispy.
Cut strudels where marked and serve with steamed veggies.
