Instructions: MAKES 12 SQUARES OVO-LACTO

Our elegant Italian strudel is layered with mushrooms, spinach with garlic and mellow cheeses. For some reason, golden leaves of pastry make even the most demanding guests "ooh" and "ahh" with delight. Accompany this lavish pastry with a crisp green salad.

In large skillet over medium heat, saute onions and garlic in oil until onions are translucent, about 5 minutes. Add mushrooms and spinach; saute on high heat until mushrooms soften and spinach wilts, about 5 minutes. Drain juices if any.

Combine cheeses, sour cream, eggs, bread crumbs and parsley in large mixing bowl. Add mushroom-spinach mixture.

Preheat oven to 350 degrees. Lightly oil or butter two 10- by 13-inch baking pans. Unfold 1 package of phyllo dough; cover dough with damp cloth to prevent drying. Lay 3 phyllo sheets, overlapped, across width of each baking pan.

Brush tops of sheets with butter out to edges. Spread with filling. Repeat.

Continue to layer until phyllo is used tip. Top final layer of pastry with sprinkling of sesame seeds if using. Repeat with second package phyllo.

Bake until golden and set, about 45 minutes. Allow strudel to sit for 10 minutes before cutting. Cut each into 12 squares.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.