Spinach Strudel with Dilled Balsamic Syrup

Ingredients

 * 2 10-oz. pkg. frozen chopped spinach, thawed
 * 1 1/2-oz. pkg. dried portobello Mushrooms
 * 2 cups boiling water
 * 2 tsp. olive oil
 * 1/8 tsp. crushed red pepper
 * 3 cloves garlic, minced
 * 2 large shallots, about 1/2 cup minced
 * 2 Tbs. chopped fresh sage
 * 6 oz. white Mushrooms, chopped
 * 1/2 cup chopped fresh dill
 * 1/4 cup dry sherry
 * 1/4 cup nutritional yeast
 * 1 Tbs. tamari soy sauce
 * Juice of 1 lime
 * 12 sheets phyllo dough, thawed
 * 1 Tbs. dried dillweed for garnish

Directions

 * 1) Thaw spinach, drain in wire mesh colander and press out excess moisture. Set aside.
 * 2) Combine dried Mushrooms and boiling water in small saucepan, and cook over medium-low heat about 5 minutes. Set aside 10 minutes.
 * 3) Heat oil in 10-inch skillet over medium-high heat.
 * 4) Add crushed red pepper, garlic, shallots and chopped sage, and sauté 3 minutes.
 * 5) Drain and chop reconstituted Mushrooms, and add to skillet.
 * 6) Add fresh Mushrooms.
 * 7) Cook 5 minutes, reduce heat to low, and add spinach, dill, sherry, yeast, tamari and lime juice. Cook mixture 5 minutes, stirring occasionally.
 * 8) Remove from heat, and set aside to cool.
 * 9) Preheat oven to 375F.
 * 10) Place 1 phyllo sheet on work surface, spray with oil, cover with second sheet, and repeat until 6 sheets have been stacked and oiled.
 * 11) Set aside remaining phyllo, covered with damp towel.
 * 12) Spoon half filling on long side of phyllo, 1 inch from edge.
 * 13) Fold in short ends, and, starting at long filled side, roll phyllo tightly.
 * 14) Place seam side down on baking sheet.
 * 15) Make second strudel by repeating procedure with remaining sheets of phyllo, and place on pan with several inches separating strudels.
 * 16) Using sharp knife, score tops just through phyllo, making evenly spaced cuts.
 * 17) Spray lightly with oil, and sprinkle with dried dillweed.
 * 18) Bake strudel until golden brown, about 50 minutes.
 * 19) Use serrated knife to cut each strudel into 8 equal slices
 * 20) Dilled Balsamic Syrup
 * 21) Combine vinegar, Sugar and dillweed in saucepan, and bring to a boil over medium heat.
 * 22) Reduce heat to low, and continue to cook, stirring frequently, 3 minutes.
 * 23) Stir in nutritional yeast, and continue to cook and stir 5 minutes, or until mixture has a syruplike consistency.
 * 24) Remove from heat, and set aside to cool. Serve at room temperature.