These Spam Strudels offer a delightful twist on classic comfort food, combining the salty richness of SPAM with creamy Swiss cheese and earthy mushrooms. Encased in flaky, buttery phyllo dough, each bite provides a satisfying crunch followed by a warm, savory filling. The accompanying mustard sauce adds a bright, tangy contrast that cuts through the richness perfectly. Ideal for appetizers, potlucks, or a quick dinner, these strudels are easy to assemble and bake to golden perfection. They pair wonderfully with a crisp salad or roasted vegetables for a complete meal.
Spam Strudels With Mustard Sauce
Description
These Spam Strudels offer a delightful twist on classic comfort food, combining the salty richness of SPAM with creamy Swiss cheese and earthy mushrooms. Encased in flaky, buttery phyllo dough, each bite provides a satisfying crunch followed by a warm, savory filling. The accompanying mustard sauce adds a bright, tangy contrast that cuts through the richness perfectly. Ideal for appetizers, potlucks, or a quick dinner, these strudels are easy to assemble and bake to golden perfection. They pair wonderfully with a crisp salad or roasted vegetables for a complete meal.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC). Line a baking sheet with parchment paper.
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In a small skillet, sauté sliced mushrooms over medium heat until tender and liquid has evaporated. Set aside to cool slightly.
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In a bowl, combine chopped SPAM, shredded Swiss cheese, sautéed mushrooms, chopped green onions, and the beaten egg. Mix well.
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Lay one sheet of phyllo dough on a clean work surface. Brush lightly with melted butter to prevent drying.
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Spoon a small amount of the SPAM mixture along one short end of the phyllo sheet.
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Roll the dough tightly around the filling, like a jelly roll. Brush the seam with butter to seal.
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Place the roll seam-side down on the prepared baking sheet. Brush the top with remaining melted butter.
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Repeat with remaining phyllo sheets and filling, keeping unused sheets covered with a damp towel.
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Bake for 20-25 minutes, or until golden brown and crispy.
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While strudels bake, prepare mustard sauce by mixing prepared horseradish-style mustard or Dijon with a little cream or mayo if desired (sauce ingredients not listed in main list, assume standard mustard sauce or serve with store-bought).
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Serve strudels warm, drizzled with or alongside the mustard sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 215.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 4.0g20%
- Cholesterol 62.0mg21%
- Sodium 542.0mg23%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 0.5g2%
- Sugars 4.0g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep unused phyllo dough covered with a damp towel while assembling to prevent it from drying out and cracking.
If the phyllo tears, simply patch it with another piece of dough and brush with butter.
For the mustard sauce, a simple mix of Dijon mustard, honey, and a splash of white wine vinegar works well. Alternatively, use a prepared horseradish mustard.
You can substitute Swiss cheese with Gruyère or Cheddar for different flavor profiles.
Leftover strudels can be reheated in the oven at 350ðF for 10 minutes to restore crispiness.
