Savory Filo Strudel with Mushrooms, Leeks, and Feta

A strudel is a pastry made with a paper-thin sheet of dough, wrapped around a variety of fillings and then baked until golden brown. Most of us are familiar with the sweet versions of strudel, but their savory counterparts are every bit as delicious and satisfying.

It is true that the traditional strudel uses dough that must be stretched by hand until it is tissue-thin.  While producing a wonderfully satisfying result, the technique can be notoriously tricky to master. This savory filo strudel with mushrooms, leeks, and feta makes the whole process much easier by using a good quality packaged filo dough and a handful or ingredients for the filling!

Ingredients for the strudel

For this strudel, I use cremini mushrooms, leeks, onions, garlic, Greek feta cheese and parsley. You can also use goat cheese instead of the feta cheese or even a soft blue cheese, if you prefer.

How to form the strudel

Once the mushrooms and the leeks are cooked, let them cool slightly. Place the crumbled feta at the end of the stack of filo dough and then top it with the cooled mushroom-leek mixture.

Rolling the Strudel

Beginning with the end closest to you, start rolling the layers of filo away from you, so it encloses the filling.

Place the rolled filo on a parchment-paper-lined pan seam down. Brush some more olive oil over the top and sprinkle with some flaky sea salt. With a sharp knife, make 1″ scores. Your strudel is ready for the oven!

When the strudel comes out of the oven, it needs to rest for a few minutes before you can slice it all the way through.  You can use this time to make a simple balsamic and honey reduction to serve alongside the strudel, but this is optional.

A variation of this savory strudel is to substitute some diced and roasted butternut squash for the mushrooms, and, goat cheese instead of the feta cheese. Both versions are great flavor combinations and this crispy filo appetizer will not go unnoticed in your next holiday gathering!

5.0 from 2 reviews

Savory Filo strudel with Mushrooms, Leeks and Feta

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

A delicious way to start a holiday meal or dinner party and a wonderful light lunch to have along side a green salad.

Author: Marilena Leavitt

Recipe type: Appetizers

Serves: 4

Ingredients

• 8 oz. Cremini mushrooms, chopped
• 2 TBSP. butter
• 1 cup leeks, chopped
• 3 medium shallots, thinly sliced
• 3 cloves garlic, minced
• --- ---- salt & pepper, to taste
• 1 tsp. dried tarragon
• ⅔ cup feta cheese, crumbled
• 1 16 oz. package of thin filo pastry (you will use only part of it)
• ---- ---- olive oil for brushing
• ½ cup balsamic vinegar
• 2 TBSP. honey

Instructions

1. In a heavy skillet “dry sauté ” the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Add the butter and stir in the leeks and cook until tender. Then add the shallots and the garlic, the salt and the pepper. Sauté for a few more minutes, then add the tarragon. Once everything has a nice color, remove from heat and let the mixture cool.
2. Preheat oven to 375° F.
3. Place one filo sheet on your work surface. Brush it with some olive oil. Top with a second filo sheet, brush with some olive oil and repeat with a third and forth sheet of filo. Sprinkle the cheese along one long side of the filo, about one inch in from the edge. Spoon the leek mixture over the cheese. Fold the short ends over. Starting at the long, filled side, roll the filo up firmly but not too tightly. Place the roll, seam side-down on a baking sheet, lined with parchment paper. Brush it with some more olive oil and sprinkle with some flaky sea salt. Using a long sharp knife, score the top of the strudel through the filo, making several evenly spaced cuts, about an inch wide.
4. Bake for 20-30 minutes or until lightly brown.
5. If you are making the optional drizzling sauce, place the balsamic vinegar and the honey in small, heavy saucepan and bring to a boil over medium heat until reduced to about 4 TBSP. This will take about 10 minutes. Set it aside and let it cool completely.
6. Using a serrated knife, cut the slightly cooled strudel at the score marks into several rounds. Drizzle the balsamic reduction onto each of four plates. Center a few slices of the strudel over the syrup on each plate and serve.

Notes

-- Wrap the unused filo sheets with plastic wrap and return to the refrigerator. It will stay fresh for about two more weeks.
-- If you are using smaller size filo pastry, you can make two shorter and thinner logs, using the same filing! Cooking time might need to be adjusted.

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