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Prep Time
20 mins
Total Time
1 h


sweet potato, peeled and cut into chunks
1 tbsp
vegetable oil
15 mL
3 cups
chopped mixed mushrooms (shiitake, crimini, oyster and white)
750 mL
onion, chopped
1 tsp
dried thyme leaves
5 mL
2 cloves
garlic, minced
2 cups
500 mL
1/2 tsp
each salt and pepper
2 mL
6 sheets
frozen Compliments Phyllo Pastry Sheets, thawed overnight in refrigerator
3 tbsp
melted butter
45 mL
1 1/4 cups
Sensations by Compliments Canadian Cheddar Cheese Aged 5 Years, shredded
310 mL


Step 1
Preheat oven to 400°F (200°C). In a saucepan of boiling salted water, cook sweet potato until tender, about 12 min. Drain and set aside.
Step 2
Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, onions and thyme and sauté until onions have begun to caramelize, about 10 min. Add garlic and cook for 2 min. Stir in sweet potatoes, arugula, salt and pepper. Set aside to cool.
Step 3
Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter. Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches (7.5 cm) of pastry empty on each end. Sprinkle half the cheese over filling. Fold long edges over filling to create a log. Fold ends underneath to seal package. Place on a parchment paper-lined baking sheet. Repeat with remaining phyllo, filling and cheese. Brush tops with remaining butter.
Step 4
Bake until golden and crisp, about 20 min. Cut each strudel into 4 pieces.


Lunch Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of recipe):
13 g
19 g
8 g