Cheese, Rice and Vegetable Strudel

A wonderful dish for a brunch or even as a hearty side.

Serve with Champagne or sparkling wine.

Serves 8

Ingredients:

1 cup Long grain rice

2 cups chicken broth

2 tablespoons butter

2 medium leeks, thinly sliced

12 ounces mushrooms, sliced

8 ounces Gruyere or Cheddar chees, grated

8 ounces feta cheese, cubed

8 tablespoons raisins

1/2 cup almonds, chopped

2 tablespoon fresh parsley, chopped

1 10 ounce package frozen filo dough, thawed

2 tablespoons butter, melted

salt and pepper to taste

Instructions:

Preheat the oven to 375 degrees.

Cook the rice in boiling broth until tender.

Melt the butter and cook the leeks and mushrooms for 5 minutes. Transfer to a bowl to cool.

Add the rice, cheeses, raisins, toasted nuts, parsley and season to taste

Unwrap the filo pastry. Cover it with a piece of plastic wrap and damp cloth while you work. Place 3 sheets of filo pastry on a large piece of wax paper and brush it with butter. Put 3 more sheets with its long side running at right angles to the long sides of the first. Brush each set of sheets with butter. Repeat 2 more times.

Place the filling along the center of the pastry and shape it neatly with your hands into a rectangle approximately 4 x 12 inch.

Fold the pastry over the filling and roll it over, with the help of the wax paper, so the seam is hidden underneath.

Lift the strudel onto a greased baking tray and tuck the edges under so that the filling does not escape during cooking. Brush with remaining butter and bake for 30-40 minutes, until golden and crisp. Let the strudel stand for 5 minutes before cutting.