Farmer’s Market Strudel
Adapted from The Vegetarian Times
-3/4 cup chopped green onions
-1 medium summer squash, julienned (about 1 cup)
– 1 clove garlic, minced (about 1 teaspoon)
-1 heaping tablespoon chopped fresh herbs (my tablespoon was a mix of thyme, rosemary and oregano)
– 4 ounces sliced mushrooms
– 10-oz. frozen chopped spinach, thawed and drained of excess water
-1/8 tsp. ground nutmeg
– 1/2 a 14-oz. pkg. firm tofu, drained
-4 oz. Fromage Blanc, homemade or store bought (Vermont Butter & Cheese makes a good version)
-1/2 cup shredded Appenzeller cheese (Comte and Gruyere are also great substitutes)
-1/2 a 1 lb. package of phyllo dough, thawed
Preheat oven to 350°F. Coat 18- x 13-inch baking sheet with cooking spray.
To make Filling: heat a pot coated with cooking spray over medium heat. Sauté onion, summer squash, mushrooms garlic, and herbs for 10 minutes, or until vegetables are tender. Stir in spinach, sundried tomatoes and nutmeg, and Remove from the heat.
Purée tofu, Fromage Blanc, and Appenzeller cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper to taste.
To make Strudel: Cover bottom of prepared baking pan with 2 phyllo sheets, one on top of each other. Spray with cooking spray. Place 2 more phyllo sheets on top and spread filling into the crust, leaving a 3 inch edge all around. Fold phyllo over filling. Cover filling with 2 phyllo sheets, one on top of each other and spray with more cooking oil. Repeat with 2 more sheets and tuck the edges under.
Bake 45-50 minutes or until golden and crispy. Let cool for 15 minutes before slicing.