Searching for that perfect holiday showstopper that will have everyone at the table asking for seconds? Look no further! This gorgeous Savory Mushroom and Spinach Strudel is the ultimate vegetarian centerpiece, packed with a rich, creamy filling and wrapped in a beautifully crisp, golden-brown crust. The whole-wheat phyllo dough adds a wonderfully wholesome, nutty flavor that perfectly complements the earthy mushrooms, vibrant spinach, and cheesy tofu filling. It’s a dish that proves vegetarian holiday meals can be the most decadent and delicious on the table.
Ingredients
• Yields: 12 servings
• For the Filling
• 1 Tbs olive oil
• 1 medium onion, chopped, about 1 ½ cups
• 1 medium red bell pepper, diced, about 1 cup
• 2 cloves garlic, minced, about 2 tsp
• 2 tsp dried thyme
• 1 lb white mushrooms, sliced, about 5 cups
• 2 10-oz bags baby spinach
• ¼ tsp ground nutmeg
• 1 14-oz package firm tofu, drained and pressed
• 8 oz Neufchatel cheese, softened
• 1 cup grated extra-sharp Cheddar cheese, about 4 oz
• Salt and freshly ground black pepper, to taste
• For the Strudel
• ¼ cup olive oil
• 1 clove garlic, minced, about 1 tsp
• 1 tsp dried thyme
• 1 lb package whole-wheat phyllo dough, thawed according to package directions
• ½ tsp poppy, sesame, or fennel seeds for topping, optional
Instructions
1. Preheat your oven to 350°F (175°C). Lightly coat a large 18- x 13-inch baking sheet with cooking spray.
2. Prepare the Filling: In a large pot or Dutch oven, heat 1 Tbs olive oil over medium heat. Add the onion, bell pepper, 2 tsp minced garlic, and 2 tsp thyme. Sauté for 10 minutes until softened and fragrant. Add the sliced mushrooms and cook for another 10 minutes, allowing them to release their liquid and wilt.
3. Stir in the baby spinach and nutmeg, and season generously with salt and pepper. Cover the pot and cook for 5 to 7 minutes, stirring occasionally, until the spinach is completely wilted. Transfer the entire mixture to a colander and press firmly to drain as much liquid as possible. Set aside in a large bowl to cool completely.
4. Make the Cheesy Binder: In a food processor, combine the drained tofu, softened Neufchâtel cheese, and grated Cheddar cheese. Purée until the mixture is completely smooth and creamy. Scrape this into the bowl with the cooled mushroom and spinach mixture and stir until well combined. Season again with salt and pepper to taste.
5. Prepare the Garlic Oil: In a small saucepan, gently heat ¼ cup olive oil with 1 tsp minced garlic and 1 tsp thyme over medium-low heat for 2 to 3 minutes, just until fragrant. Be careful not to burn the garlic. Remove from heat and let it cool slightly.
6. Assemble the Bottom Crust: Unroll your thawed phyllo dough. Place two sheets of phyllo on the prepared baking sheet, overlapping them slightly in the center and allowing the edges to hang over the sides of the pan. Brush the entire surface with the prepared garlic oil. Repeat this process of layering and brushing with two sheets at a time until you have a 6-layer bottom crust (12 phyllo sheets total).
7. Add the Filling: Spread the filling evenly over the bottom crust, leaving a 3-inch border of phyllo dough all around the edges. Brush this exposed border with garlic oil.
8. Create the Top Crust: Gently fold the oiled sides of the phyllo dough over the filling. Now, begin layering the top. Place two sheets of phyllo over the filling, overlapping them in the center to cover it completely. Brush with garlic oil. Continue layering two sheets at a time and brushing with oil until you have used the remaining phyllo sheets (creating about an 8-layer top crust).
9. Finish and Bake: Carefully tuck all the overhanging edges of the phyllo dough under the strudel to create a neat package. Brush the entire top surface with any remaining garlic oil and sprinkle with poppy, sesame, or fennel seeds, if using. Bake for 45 to 50 minutes, or until the strudel is a deep golden brown and crisp. Let it stand for at least 15 minutes before slicing and serving.
Nutritional Information
• Per serving (approximate)
• Calories: 299
• Protein: 12 g
• Total Fat: 15.5 g
• Saturated Fat: 6 g
• Carbohydrates: 31 g
• Cholesterol: 24 mg
• Sodium: 541 mg
• Fiber: 4 g
• Sugar: 2 g
Pro Tips
• Keep your phyllo dough from drying out by covering the stack with a piece of plastic wrap and then a damp, clean kitchen towel while you work.
• The key to a crisp strudel is a dry filling. After cooking the vegetables, place them in a colander and use the back of a spoon to press out as much excess moisture as possible before mixing with the cheese base.
• The entire vegetable and cheese filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This makes holiday assembly much quicker!
• To make this recipe vegan, simply substitute your favorite brand of vegan cream cheese and vegan cheddar-style shreds. Ensure your phyllo dough is also certified vegan (most are, but it’s always good to check the for butter or dairy).
• Feel free to customize the filling by adding a cup of chopped walnuts or pecans for texture, or a handful of fresh parsley or dill for a brighter flavor.
FAQ
Q: Can I make this mushroom and spinach strudel vegan
A: Yes, this strudel is easily adapted for a vegan diet. Simply substitute the Neufchâtel and Cheddar cheese with your favorite plant-based cream cheese and vegan cheddar-style shreds. Most commercial phyllo dough is vegan, but double-check the ingredients to ensure it doesn’t contain butter or other dairy products.
Q: Is this vegetarian strudel a good source of protein
A: Absolutely. The creamy filling uses a 14-ounce package of firm tofu, which provides a substantial protein base for the dish. Each serving contains approximately 12 grams of protein, making it a satisfying and hearty vegetarian main course perfect for a holiday meal.
Q: How can I prepare this vegetarian strudel ahead of time
A: To make your holiday cooking easier, the entire vegetable and cheese filling can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to bake, just assemble the strudel with the phyllo dough and garlic oil as instructed.
Q: My filling seems watery, what should I do
A: A dry filling is the key to a crisp strudel. After cooking the spinach and mushrooms, it is crucial to transfer the mixture to a colander and press down firmly with a spoon to squeeze out as much excess liquid as possible. This step prevents the bottom phyllo crust from becoming soggy.
