Tre Stelle Ricotta, Mushroom and Spinach Strudel | Canadian Goodness

Ingredients

• 1 1/2 tbsp (25 mL) butter
• 2 shallots thinly sliced
• 1 1/2 cups (375 mL) thinly sliced cremini (small brown) mushrooms
• 1 1/2 cups (375 mL) thinly sliced Portobello mushrooms
• 1 cup (250 mL) thinly sliced shiitake mushrooms
• 1 cup (250 mL) baby spinach
• 2 tbsp (30 mL) cognac or white wine
• 2/3 cup (160 mL) Tre Stelle Ricotta
• 1/4 cup (60 mL) bread crumbs
• 5 sage leaves thinly sliced
• Salt and freshly ground pepper to taste
• 4 sheets phyllo dough
• 1/4 cup (60 mL) butter melted