How to make
1/2 cup (125 mL)PC®Blue Menuᴹᴰ Green Lentils, dry
2 tbsp (25 mL)Olive oil
1Onion, finely chopped
1 pkg (227 g)PC®Cremini Whole Mushrooms
4Cloves garlic, minced
1-1/2 cups (375 mL)PC®Organics Chopped Kale, frozen
1/2 tsp (2 mL)Each salt and freshly ground black pepper
1/4 cup (50 mL)PC®Soft Unripened Goat’s Milk Cheese
6 sheetsPC®Phyllo Pastry, sheets frozen
3 tbsp (45 mL)Unsalted butter, melted
How to make
- Step 1
Preheat oven to 375°F (190°C).
- Step 2
Place lentils in large saucepan. Add cold water to cover by 2 inches (5 cm). Bring to a boil; reduce heat to a simmer and cook until tender, 15 to 20 minutes. Drain and let cool.
- Step 3
Meanwhile, heat oil in large skillet over medium-high heat; cook onion and mushrooms, stirring often, until tender and mushrooms are lightly browned, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 2 minutes. Add frozen kale; cook, stirring often, 5 to 6 minutes. Stir in salt and pepper. Transfer to large bowl; let cool 10 minutes. Fold in lentils and goat’s cheese until well combined. Set aside.
- Step 4
Arrange 1 phyllo sheet on work surface with long side facing you; keep remaining phyllo covered with tea towel to prevent drying out. Brush lightly with some of the butter. Top with another phyllo sheet; brush lightly with some of the butter. Top with another phyllo sheet. Leaving 3-inch (8 cm) border at each short side and starting 2 inches (5 cm) from bottom, spoon half of the mushroom mixture in 3-inch (8 cm) wide strip over phyllo. Fold in short sides and fold bottom edge over filling; roll up tightly into cylinder. Transfer, seam side down, to parchment paper-lined baking sheet. Brush lightly with some of the remaining butter.
- Step 5
Repeat with remaining phyllo, butter and mushroom mixture to make second strudel; add to baking sheet. Bake until golden brown and crispy, about 20 minutes.