Cheese, Rice, and Vegetable Strudel
from Jill Ricker
1 c. long grain rice
2 tbsp butter
1-2 leeks, thinly sliced
12 oz. mushrooms, sliced
8 oz. gruyere or cheddar cheese, grated
8 oz. feta cheese, cubed
1/2 c. chopped almonds or hazelnuts, toasted
2 tbsp chopped parsley
10 oz. packet frozen filo pastry, thawed
2 tbsp olive oil
salt and pepper
2 tbsp currants
1. Cook rice in boiling, salted water for 10-12 minutes until tender. Drain, rinse under cold running water, and set aside. Melt the butter and cook the leeks and mushrooms for 5 min. Transfer to a bowl to cool.
2. Add the well-drained rice, the cheeses, currants, toasted nuts, parsley, and season to taste (careful with the salt as the feta is very salty)
3. Preheat the oven to 375. Unwrap the filo pastry. Cover it with a piece of Saran wrap and a damp cloth while you work. Lay a sheet of wax paper and brush it with oil. Lay a second sheet, overlapping the first by 1 inch. Put another sheet with its long side running at right angles to the long sides of the first two. Lay a 4th sheet in the same way, overlapping by 1 inch. Continue in this way, alternating the layers of two sheets so that the join between the two sheets runs in the opposite direction for each layer.
4. Place the filling along the center of the pastry and shape it neatly with your hands into a rectangle approximately 4"x12".
5. Fold the pastry over the filling and roll it over, with the help of the greaseproof paper, so that the join is hidden underneath.
6. Lift the strudel onto a greased baking tray and tuck the edges under, so that the filling doesn't escape during cooking. Brush with oil, bake 30-40 minutes until golden and crisp. Let stand 5 minutes before cutting.
Dan's note: very tasty, rich, the filo pastry is good but I'm not sure how exactly you're supposed to wrap it all up.