Created By: sourse:Vegetariantimes
Difficutly: moderate
Time: 2 Hours
Portion: 12 servings
Ingredients:
1 tbsp olive oil
1 med onion, chopped (about 1.5 cups)
1 med red bell pepper, diced (about 1 cup)
2 tsp. garlic, minced
2 tsp dried thyme
1 pound white mushrooms, sliced (5 cups)
2- 10oz bags baby spinach
1/4 tsp. ground nutmeg
14 oz pkg firl tofu, drained
8 oz neufchatel cheese, softened
1 cup grated extra sharp cheddar cheese
Strudel:
1/4 cup olive oil
1 clove garlic, minced
1 tsp dried thyme
1 lb. whole wheat phyllo dough, thawed
1/2 tsp poppy, sesame or fennel seeds (optional)
Directions:
preheat oven to 350,.
coat 18×13" baking sheet with cooking spray.
to make filling, heat oil in pot over med. heat. Saute onion, bell pepper, garlic and thyme in oil for 10 minutes
add mushrooms and cook 10 minutes longer, or until wilted.
Stir in spinach and nut meg and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain and cool in bowl.
Puree tofu and cheeses in food processor until smooth. stir into mushroom mixture. Season with salt and pepper.
to make strudel, heat oil, garlic and thyme in a small pot over med. heat 2 to 3 minutes, or until fragrant. Cool.
Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with Garlic oil. place 2 more phyllo sheets on top and brush with garlic oil. repeat 4 times, until you have a 6-layer bottom crust.
Spread filling in crost, leaving 3" edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2 sheet layer of phyllo, overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 layers (16 sheets total) brushing every second sheet with garlic oil. tuck under edges. Sprinkle top with seeds, if desired. Bake 45 to 90 minutes until golden. Let stand 15 minutes before cutting