Mushroom silverbeet strudel

Flaky golden filo pastry stuffed with silverbeet, mushrooms and cheese makes for a savoury lunch or light dinner.

  • 1 hr 5 mins cooking
  • Serves 6
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Mushroom silverbeet strudel
  • 640 gram trimmed silverbeet leaves
  • 2 tablespoon vegetable oil
  • 300 gram button mushrooms, sliced thinly
  • 6 green onions, chopped finely
  • 1/2 cup (100g) cottage cheese
  • 1/4 teaspoon ground nutmeg
  • 1 egg, beaten lightly
  • 6 (sheets) filo pastry
  • 45 gram butter, melted
  • 2 teaspoon packaged breadcrumbs


Mushroom silverbeet strudel
  • 1
    Boil, steam or microwave silverbeet until just wilted; drain. Squeeze excess liquid from silverbeet; chop finely.
  • 2
    Heat oil in medium saucepan; cook mushrooms and onion, stirring, over medium heat until mushrooms are soft. Drain; cool to room temperature.
  • 3
    Combine silverbeet and mushroom mixture in medium bowl with cheese, nutmeg and egg; mix well.
  • 4
    Layer sheets of pastry, brushing with butter between each layer. Spoon mushroom mixture along long edge of pastry; roll up like a swiss roll to enclose mixture, folding sides in as you roll.
  • 5
    Place strudel on oiled oven tray. Brush lightly with remaining butter; sprinkle with breadcrumbs. Bake, uncovered, in moderately hot oven about 25 minutes or until browned lightly.


Recipe best made just before serving.

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