Mushroom strudel

Serves: 8

Time to make: 35 mins

Ingredients

2 medium-sized onions, finely chopped
2 tablespoons canola or other vegetable oil
250g button mushrooms, cut in 5mm thick slices
500g cottage cheese
2 tablespoons chopped fresh parsley
½ teaspoon dried tarragon
½ teaspoon dried thyme
salt and pepper, to season
1 lemon, juice
10 sheets filo pastry
1-2 tablespoons olive oil

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Instructions

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1 Prehead oven to 225°C. Sauté onions in oil over a medium heat until tender. Add mushrooms. Cook until heated through.

2 In a large bowl, mix cottage cheese, parsley, tarragon, thyme, seasoning and lemon juice. Add mushroom and onion mixture. Stir to combine.

3 Lay 1 sheet filo pastry on a dry surface. Brush lightly with olive oil (or use oil spray). Lay a filo sheet on top. Repeat this process until stack is 5 sheets high.

4 Spoon half the filling in a band across pastry, about 5cm from a short edge. Roll up carefully. Use a sharp (serrated) knife to make diagonal slashes through several layers, 3cm apart, across the top of the roll (to stop roll bursting during cooking). Repeat this process to make a second roll with the remaining filo and filling.

5 Stand rolls in a greased sponge roll tin. Bake for 20-25 minutes, or until pastry is golden brown and crisp. Leave to stand for 5-10 minutes. Slice diagonally and serve with colourful vegetables and/or crusty bread and a mixed green salad.

HFG tip

If rolls split during cooking, simply slice them in the kitchen, reshape, and arrange on plates before serving.

Nutrition Info (per serve)

Calories 174 cal

Kilojoules 730 kJ

Protein 11 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 15 g

Sugar 4 g

Dietary fibre 1 g

Sodium 420 mg

Calcium 50 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.