Spinach Strudel with Dilled Balsamic Syrup

== Description ==
=== Ingredients ===
* 2 10-oz. pkg. frozen chopped spinach, thawed
* 1 1/2-oz. pkg. dried portobello Mushrooms
* 2 cups boiling water
* 2 tsp. olive oil
* 1/8 tsp. crushed red pepper
* 3 cloves garlic, minced
* 2 large shallots, about 1/2 cup minced
* 2 Tbs. chopped fresh sage
* 6 oz. white Mushrooms, chopped
* 1/2 cup chopped fresh dill
* 1/4 cup dry sherry
* 1/4 cup nutritional yeast
* 1 Tbs. tamari soy sauce
* Juice of 1 lime
* 12 sheets phyllo dough, thawed
* 1 Tbs. dried dillweed for garnish
== Directions ==
# Thaw spinach, drain in wire mesh colander and press out excess moisture. Set aside.
# Combine dried Mushrooms and boiling water in small saucepan, and cook over medium-low heat about 5 minutes. Set aside 10 minutes.
# Heat oil in 10-inch skillet over medium-high heat. 
# Add crushed red pepper, garlic, shallots and chopped sage, and sauté 3 minutes. 
# Drain and chop reconstituted Mushrooms, and add to skillet. 
# Add fresh Mushrooms. 
# Cook 5 minutes, reduce heat to low, and add spinach, dill, sherry, yeast, tamari and lime juice. Cook mixture 5 minutes, stirring occasionally. 
# Remove from heat, and set aside to cool.
# Preheat oven to 375F.
# Place 1 phyllo sheet on work surface, spray with oil, cover with second sheet, and repeat until 6 sheets have been stacked and oiled. 
# Set aside remaining phyllo, covered with damp towel. 
# Spoon half filling on long side of phyllo, 1 inch from edge. 
# Fold in short ends, and, starting at long filled side, roll phyllo tightly. 
# Place seam side down on baking sheet. 
# Make second strudel by repeating procedure with remaining sheets of phyllo, and place on pan with several inches separating strudels. 
# Using sharp knife, score tops just through phyllo, making evenly spaced cuts. 
# Spray lightly with oil, and sprinkle with dried dillweed.
# Bake strudel until golden brown, about 50 minutes. 
# Use serrated knife to cut each strudel into 8 equal slices
# Dilled Balsamic Syrup
# Combine vinegar, Sugar and dillweed in saucepan, and bring to a boil over medium heat. 
# Reduce heat to low, and continue to cook, stirring frequently, 3 minutes.
# Stir in nutritional yeast, and continue to cook and stir 5 minutes, or until mixture has a syruplike consistency. 
# Remove from heat, and set aside to cool. Serve at room temperature.
== See also ==
Category:Citrus Desserts
Category:Dill Recipes
Category:Dill leaf Recipes
Category:Lime Recipes
Category:Lime juice Recipes
Category:Mushroom Recipes
Category:Nutritional yeast Recipes
Category:Phyllo Recipes
Category:Sage Recipes