Instructions: Heat a large nonstick saute pan over medium high heat. Add the spinach and cook for about 3 minutes, stirring, until wilted. Transfer to a colander and press to extract the excess liquid. Transfer to a cutting board and chop. Set aside.

Preheat the oven to 350 degrees. Lightly coat a baking sheet with vegetable oil spray.

In a food processor, combine the mushrooms and shallots and pulse to chop coarsely. Heat a large nonstick saute pan over medium heat. Add the mushroom shallot mixture, the thyme, nutmeg, and pepper, reduce the heat to medium low, and cook for 15 to 20 minutes, stirring occasionally, until most of the moisture evaporates. Stir in the cheese and spinach and cook, stirring, until the cheese softens. Stir in the parsley and bread crumbs.

Spread out onto a large platter or tray to cool.

Lay 1 sheet of phyllo on a work surface with a long side facing you and spray lightly with vegetable oil spray. Top with a second sheet and continue stacking and spraying all 5 sheets of phyllo. Spoon the cooled mushroom mixture lengthwise across the phyllo 1 to 2 inches from the bottom, making a long mound. Fold the bottom of the dough over the filling and roll up. Tuck the ends under and place, seam side down, on the baking sheet. Spray the top of the strudel with vegetable oil spray. Bake for 35 to 40 minutes, until the pastry is a rich golden brown. Remove from the oven and let cool for 15 minutes before serving.

To make the mock sour cream, combine the cottage cheese, yogurt, lemon juice
e, and hot pepper sauce in a blender or food processor. Blend or pulse to a smooth
h consistency.

Cut the warm strudel into slices and serve with the mock sour cream on the side.

Yield: 8 servings

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