Leek & Mushroom Strudel

(submitted by newzealander)

Serves 4

Per serving: Calories:225 Fat (gm):1.2

Butter-flavored vegetable cooking spray

1/2 cup chopped onion

2 cloves garlic, minced

2 pounds cleaned leeks (white part only), sliced

1 pound sliced shiitake, or portobello, mushrooms

1/2 cup Canned Vegetable Stock (recipe follows)

1/4-1/2 teaspoon caraway seeds, crushed

1/4-1/2 teaspoon fennel seeds, crushed

1/4-1/2 teaspoon anise seeds, crushed

Salt and white pepper, to taste

5 sheets frozen fillo pastry, thawed

1. Spray large skillet with cooking spray; heat over medium heat until hot. Saute onion and garlic 2 to 3 minutes. Add leeks, mushrooms, stock, and herbs to skillet; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Cook, uncovered, until excess liquid is gone, about 5 minutes. Season to taste with salt and white pepper; cool.

2. Lay 1 sheet of fillo on clean towel on table; spray generously with cooking spray. Cover with second sheet of fillo and spray generously with cooking spray; repeat with remaining fillo.

3. Spoon vegetable mixture along edge of fillo, 3 to 4 inches from the edge. Fold edge of fillo over filling and roll up, using towel to help lift and roll; place seam side down on greased cookie sheet. Spray top of fillo generously with cooking spray.

4. Bake at 375 degrees until golden, about 30 minutes. Let stand 5 minutes before cutting. Cut strudel into 4 pieces and arrange on plates.

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