Mushroom Strudel from 1st Annual Lunch Bunch Potluck

Mushroom Strudel

Pastry:
10 leaves filo + 1/2 lb. butter
OR
package of frozen puff pastry (much easier) thawed until flexible (I use the two sheets and don't roll it out of anything, just sort of wrap each one around half the filling)

Filling:
Sautee until dry (or drain)
1 lb. mushrooms, sliced/chopped

Cut
8 oz. cream cheese (or 4 oz. cream cheese and 4 oz. cottage, pot, or ricotta cheese) into hot mushrooms

Add
1 t. salt
ground pepper to taste
1/2 c. sour cream
1/2 plain yogurt
1 c. bread crumbs
1/4 c. fresh parsley, finely chopped
2 scallions, minced (include lots of the greens)

Note: Low fat/non fat versions of dairy products (neufchatel, low fat ricotta, fat free yogurt, low fat sour cream) work fine.

Mix well.

Divide filling between two pieces of pastry. Roll or close up. I like to partially slice it through on the diagonal because it cooks up in a pretty "fan" plus is easier to cut at table. Sprinkle 2 T. poppy or sesame seeds, divided, over the two.

Bake on a parchment-covered (they say you can just use butter) cookie sheet, about 25 minutes in a 375 degree oven.

Serve hot or warm with lots of light side dishes or salad. It's rich!