Spam Strudels with Mustard Sauce
Submitted by bbrown
Crispy phyllo dough wrapped around savory Spam, melted Swiss cheese, and mushrooms, baked golden and served with a tangy mustard dipping sauce. A fun twist on classic strudel!
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThink strudel is only for dessert? Think again.
These savory Spam strudels flip the script with a filling of chopped Spam, shredded Swiss cheese, sliced mushrooms, and green onions, all bundled in buttery layers of phyllo dough and baked until shatteringly crisp.
The real star here is the mustard sauce: a creamy blend of sour cream, mayo, and dry mustard that brings a sharp, tangy bite to every piece.
They make a killer appetizer for game day or a surprisingly satisfying main course for a weeknight when you want something a little different.
Pro Tips
- Keep unused phyllo sheets under a damp towel at all times. Phyllo dries out fast and will crack on you if exposed to air.
- Brush every folded layer generously with melted butter for maximum flakiness.
- Let the strudels cool for 5 minutes after baking so the filling sets and doesn’t ooze out when you cut in.
Ingredients
Directions
Heat oven to 350’F.
Combine first 5 ingredients.
Brush 1 phyllo sheet with butter. (Keep remaining phyllo covered with a damp towel to prevent drying).
Fold sheet in half crosswise; brush with butter.
Fold in half crosswise again; brush with butter.
Place ⅓ cup spam mixture in center of sheet.
Fold long sides up and over filling, overlapping slightly.
Fold into thirds from narrow edge.
Place seam side down on baking sheet. (Cover with damp towel to prevent drying).
Repeat with remaining phyllo sheets.
Bake 20 minutes or until golden.
Serve with Mustard Sauce.
Mustard Sauce:
In saucepan, combine all ingredients.
Heat over low heat, stirring occasionally, until warm.
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