Ingredients
Scale
- 1 package phyllo dough (16 oz)
- 1 lb mushrooms (sliced)
- 2 large leeks (cleaned and sliced)
- 1 cup Parmesan cheese (grated)
- 4 tbsp butter (melted)
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 1 tsp fresh thyme leaves (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they release their moisture and brown, about 7-10 minutes.
- Add the leeks to the skillet and sauté until soft, about 5 more minutes. Season with salt, pepper, and thyme.
- Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Layer another sheet on top and repeat until you have about six layers.
- Spread the mushroom and leek mixture evenly over the phyllo, leaving a border around the edges.
- Sprinkle grated Parmesan cheese over the filling.
- Carefully roll the dough into a log, tucking in the sides as you go. Place seam-side down on the baking sheet.
- Brush the remaining butter over the top of the strudel.
- Bake for 25-30 minutes or until golden brown and crispy. Let it cool slightly before slicing.
- Prep Time: 20
- Cook Time: 30