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Wild Mushroom, Greens and Hazelnut Hash Strudel

Total Time: 1 HR 30 MIN Makes: 1 large strudel
Prep Time: 30 MIN Cook Time: 1 HR

These exotic entrees feature kale and two types of mushrooms stuffed into flaky phyllo strudels and topped with ground nuts.

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 2 shallots, finely chopped
  • 1 cup crimini (baby portobello) mushrooms, cleaned and sliced
  • 1 cup shiitake mushrooms, cleaned and sliced with stem removed
  • 2 cups kale with stems removed, chopped
  • Salt and pepper to taste
  • 10 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 1/2 cup hazelnut or filbert nuts, ground


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.

In large skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium heat. Add shallots and mushrooms and cook for 5 minutes. Add kale and cook until kale is wilted and mushrooms are tender, about 10 minutes. Remove from heat. Season with salt and pepper. Place the mixture in a colander and drain well. Let mixture cool to room temperature.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. In a small saucepan, melt the remaining 2 tablespoons butter with 2 tablespoons oil over medium heat. Cover work surface with waxed paper. Layer 10 phyllo sheets on the wax paper, brushing each sheet with the butter-oil mixture and sprinkle 1 teaspoon ground nuts over each sheet as they are layered. Spread filling down the length of the top phyllo sheet, leaving a 2” border. Roll up from the long edge. Do not roll tightly, or strudel may split. Tuck or fold the edges at the ends.

Place strudel seam-down on baking sheet and brush with butter-oil mixture. Sprinkle top with nuts. Score top into 6 equal sections.

Bake 25 to 30 minutes or until golden brown. Slice and serve warm.