Blend your way into FBC2016: Beef, Spinach and Mushroom Strudel by Bake. Eat. Repeat.

Hungry yet? Each day we’ve got a great new submission to share with you, which is really making our job of choosing a winner this year very – very – difficult. Today, we’re welcoming Stacey of Bake. Eat. Repeat. back to this contest with a Beef, Spinach and Mushroom Strudel.
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Beef, Spinach and Mushroom Strudel
Prep time: 30 minutes | Cook time: 25 minutes | Yield: 3 – 12 inch pastries

Ingredients
For the pastries:
1/2 pound (227g) ground beef
1/2 medium onion, finely diced
2 cloves garlic, minced
1 cup finely diced mushrooms
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon salt
1/2 package (10oz/300g pkg) frozen chopped spinach, thawed and drained
6 ounces (150g) feta cheese, crumbled
1 package (450g) puff pastry
For the tzatziki sauce:
1 cup plain Greek yogurt
3/4 cup chopped cucumber
2 cloves garlic, minced
1/2 teaspoon dried dill

Method
1. Preheat the oven to 375 degrees F.
2. In a large, non-stick skillet over medium heat, brown the ground beef. Drain the grease and add the onion, garlic, mushroom, oregano, pepper and salt. Cook, stirring for 2-3 minutes until the vegetables have softened. Stir in the spinach and feta and cook for another 1-2 minutes. Remove from the heat.
3. On a lightly floured surface, unroll the two sheets of puff pastry. Cut each piece into three long, equal strips. Lightly roll each out a bit thinner with a rolling pin. Place three of the pieces onto a parchment lined cookie sheet. Divide the filling between the pieces of pastry, leaving a half inch space around the edges. Place another strip of pastry over top of the filling and press the edges to seal them. Crimp the edges with a lightly floured fork and cut slits into the top of the pastry to vent it.
4. In a small bowl, whisk together the egg and water and lightly brush the three pastries with the egg wash. Bake for 25-30 minutes until the pastry is golden. Serve warm with tzatziki sauce.
5. To make the tzatziki sauce, stir together the yogurt, cucumber, garlic and dill until combined and refrigerate until ready to use.

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Thanks to all the FBC Members who joined the Appetizer Spotlight competition with their own blended recipe!

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