Wisconsin Feta and Mushroom Strudel with Horseradish-Tomato Salsa

Number of Servings: 6

1 Tbs. Olive oil
1/2 C. Onion or leek, chopped
3 C. White mushrooms, sliced
Salt to taste
Ground black pepper to taste
3 C. Fresh spinach leaves, cleaned and stemmed (5-oz.)
5 Phyllo sheets
1/2 C. Unsalted butter, melted and warm (4-oz.)
1 C. Wisconsin Feta cheese, crumbled (8-oz.)

Preheat oven to 400° F. In large skillet, heat oil; add onion and sauté 1 minute. Add mushrooms and continue cooking on high heat until almost dry. Season with salt and pepper. Continue cooking until mixture is dry. Cool and chill.

Blanch spinach in boiling water quickly (30 seconds). Quickly chill in ice water until cold. Drain and squeeze dry. (Frozen chopped spinach may be substituted, one 10-oz. box, thawed and drained well.) Reserve.

Using a towel as a working surface, lay out one sheet of thawed, room-temperature phyllo. Brush lightly with melted butter. Top with another sheet of phyllo and repeat process with butter and remaining 4 sheets. At bottom of long end of phyllo rectangle, form a line of spinach. Above the line, form a line of mushroom mixture. Then form a line of Feta. Roll up phyllo, encasing fillings, rolling away from you using the towel as a guide to form a log. Brush outside of log with butter. Place on baking sheet and bake 18-20 minutes or until golden and cooked completely through. Cool 15-20 minutes, slice log into 12 slices. Allow 2 slices per serving with 3 Tbs. of Horseradish-Tomato Salsa (recipe follows).