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Home » Farm to Kitchen

Mushroom, Spinach and Wheat Grain Phyllo Roll

By Jen Risley (January 18, 2015)
  • 1/2 cup wheat grains*, cooked in 2 cups water for 30-45 minutes and drained2015-01-17 11.05.58
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped finely
  • 6 scallions, chopped
  • 1/2 pound cremini mushrooms, sliced
  • 1/2 package frozen spinach, defrosted or fresh if you have it (1/2 cup cooked and squeezed dry)
  • 15 ounces whole-milk ricotta
  • 1/2 package phyllo dough and melted butter

Preheat oven to 350 degrees. In a large heavy skillet sauté in butter and olive oil garlic and 1/2 scallions for two minutes and add mushrooms. Cook until mushrooms are soft and spinach is lightly cooked..  Let mixture cool a bit before stirring in in wheat, ricotta, remaining scallions and taste for salt and pepper. Prepare 10 sheets of phyllo per package directions.  Place mixture a bit off center in a row and roll up dough. Place on parchment lined baking sheet. Bake for 30-40 minutes until crust is golden. Let rest for 5-10 minutes before serving. Main course 4 servings. Side 8 servings.

*I used whole grain red winter wheat

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