Mediterranean Strudel

dinner · ⏱ 60 min · 6 portions · 18.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

v1 · rb0e705f985 20260727Z1751 300 g mushroom 300 g cashew 100 g bread white bread (crust removed) 2 pieces garlic finely vegetable bouillon cube to taste 450 g spinach baked briefly with some water; water removed; then pepper, salt, and nutmeg added 285 g bell pepper roasted; strips 7 pieces phyllo dough sheets 🔥 preheat the oven to 190°C 🔪 clean and halve the mushrooms 🔥 ⏱ 2-3 min bake the mushrooms, then loosen them grind the cashews in a food processor 🔪 remove the crust from the bread and tear into pieces 🔪 finely chop the garlic make the bouillon base 🔥 ⏱ 2-3 min bake the spinach with some water, then drain 🌀 season the drained spinach with pepper, salt, and nutmeg 🔪 slice the roasted bell pepper into strips 🌀 fold the cashew mix, seasoned spinach, bell pepper, and goat cheese together 🌀 build the strudel filling in a cake tin clarifying layers with cashew mix, bell pepper, spinach, and goat cheese ⏳ rest the layered filling, then turn the cake tin mix upside down and fold in make the phyllo strudel shape on a greased tray 🔥 ⏱ 10 min bake the strudel, then cover with aluminum foil and bake another 5-10 min Mediterranean Strudel 🎉 100 g parmesan 200 g goat cheese white goat cheese (slices) parmesan, goat cheese
http://flowcooking.food/en-us/recipe/907/mediterranean-strudel/