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Ingredients Jump to Instructions ↓

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  11. Filling:

  12. 1 (10-ounce) package frozen chopped spinach, thawed, drained; reserve liquid

  13. Water

  14. 2/3 cup instant potato flakes

  15. 2/3 cup (3 ounces) Wisconsin Cheddar cheese, shredded

  16. 2/3 cup (3 ounces) Monterey Jack cheese, shredded

  17. 1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded

  18. 1/2 cup (2 ounces) Wisconsin Colby cheese, shredded

  19. 1/2 cup chopped onion, sauteed

  20. 1 (4-ounce) can (1/2 cup) sliced mushrooms, drained

  21. 1 large egg

  22. 1/2 teaspoon salt

  23. 1/2 teaspoon pepper

  24. 3/4 teaspoon dried basil leaves

  25. 3/4 teaspoon dried thyme leaves

  26. 1/4 teaspoon nutmeg

  27. 3/4 teaspoon fresh garlic, finely chopped Phyllo:

  28. 8 (17 x 12-inch) sheets phyllo dough

  29. 2 tablespoons wheat germ

  30. 2 tablespoons dried pumpernickel crumbs

  31. 1/2 cup butter, melted Cheese Sauce:

  32. 1/2 cup Wisconsin Swiss Cold Pack cheese

  33. 1/2 cup Wisconsin Cheddar Cold Pack cheese

  34. 1/4 cup milk

  35. Dash nutmeg

Instructions Jump to Ingredients ↑

  1. To Make Filling: Add enough water to reserved liquid from spinach to equal 3/4 cup. Place spinach, liquid, potato flakes, Cheddar, Colby, Asiago, onion, mushrooms, salt, pepper, basil, thyme, nutmeg and garlic in large bowl. Stir until well-mixed. Set aside.

  2. Combine wheat germ and bread crumbs in small bowl. Set aside.

  3. To make Strudel: Heat oven to 350°F (175°C).

  4. Layer sheets of phyllo dough. Between each layer, brush with butter and sprinkle 2 teaspoons crumb mixture. Place filling mixture in a row along edge of 17-inch side of phyllo. Fold over 12-inch ends. Roll up in jelly roll fashion beginning with 17-inch side.

  5. Place rolls on 15x10 inch jelly roll pan.

  6. Brush top of strudel with remaining butter and sprinkle with remaining crumbs.

  7. Bake for 25 to 35 minutes, or until phyllo is crisp.

  8. To Make Cheese Sauce: Combine Cold Pack cheeses, milk, and nutmeg. Cook over medium heat, stirring constantly, until smooth, about 5 to 8 minutes.

  9. Cut strudel into 8 slices. Serve with cheese sauce.

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