Phyllo Strudel Stuffed with Butternut Squash & Spinach

 Phyllo Strudel Stuffed with Butternut Squash & Spinach

To work with phyllo dough takes patience, so give yourself plenty of time to assemble the strudel.  The best part about this recipe’s beautiful results is that you can make these strudels weeks ahead and have ready in your freezer.

2 butternut squash

2 packages frozen spinach, thawed

2 eggs (divided)

1 teaspoon dried sage (divided)

8 ounce log goat cheese

3/4 cup panko (divided)

1/4 cup parmesan cheese

1/3 cup brown sugar

3 tablespoons flour (divided)

Salt & pepper

1 onion, chopped

2 garlic cloves, minced

1 tablespoon olive oil

1/2 cup butter, melted

One package phyllo dough, defrosted overnight in the refrigerator

Cut the squash in half and remove seeds.  Place the squash cut-side-down in a baking pan and add 1 inch of warm water.  Cover the pan with foil and bake at 350 for 45 minutes, or until the squash is easily pierced with a knife.  Remove from the oven and cool.  Scoop out the squash and add one egg, the parmesan cheese, brown sugar, 2 tablespoons flour, ½ teaspoon sage, ¼ cup panko, and salt and pepper to taste. Squeeze out the water from the thawed spinach and place it in a food processor.  Add one egg, the goat cheese, ½ cup panko, 1 tablespoon flour, ½ teaspoon sage and salt and pepper to taste.  Pulse to combine.  In a skillet, heat the olive oil and sauté the onion and garlic.  Divide the onion mixture in half and mix half with the squash and half with the spinach.  Remove the phyllo dough from the packaging and place on a kitchen towel.  Remove one layer of the phyllo and place on a baking sheet and brush with the melted butter.  Repeat this process for a total of 8 phyllo layers.  Place 1/3 of the spinach mix down one side of the dough, about 2 inches from the side.  Place 1/3 of the butternut squash mixture next to the spinach mixture.  Carefully roll the phyllo from the longest side and tuck in the sides, finish with the seam side down.  Brush the top with butter.  Continue the same process with the other two strudels. (You may need a second baking sheet to bake all three strudels at one time.) Bake at 350 for 25 minutes or until golden brown.  Remove and let rest for 10 minutes before slicing.  Serves 7 slices per strudel.

NOTE:

The squash mixture and the spinach mixture can be made days ahead and refrigerated. 

You can freeze the strudels unbaked, and then thaw overnight in the refrigerator for next day baking. Brush with new melted butter before baking.