Mushroom, Cheddar & Arugula Strudel

Ingredients

• 1 tablespoon vegetable oil
• 1 sweet potato, peeled and cut in to chunks
• 3 cups chopped mushrooms (mix of shiitake, crimini, oyster and white)
• 1 onion, chopped
• 1 teaspoon dried thyme leaves
• 2 garlic cloves, minced
• 2 cups arugula
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 6 sheets frozen phyllo pastry sheets, thawed overnight in refrigerator
• 3 tablespoons melted butter
• 1 1/4 cups cheddar cheese, shredded (preferably old)

Directions

1. 1

   Preheat oven to 400°F (200°C). In a saucepan of boiling salted water, cook sweet potato until tender, about 12 minute Drain and set aside.

2. 2

   Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, onions and thyme and sauté until onions have begun to caramelize, about 10 minute Add garlic and cook for 2 minute Stir in sweet potatoes, arugula, salt and pepper. Set aside to cool.

3. 3

   Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter. Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches (7.5 cm) of pastry empty on each end. Sprinkle half the cheese over filling. Fold long edges over filling to create a log. Fold ends underneath to seal package. Place on a parchment paper-lined baking sheet. Repeat with remaining phyllo, filling and cheese. Brush tops with remaining butter.

4. 4

   Bake until golden and crisp, about 20 minute Cut each strudel into 4 pieces.