Wild Mushroom, Cheddar & Arugula Strudel
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.
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.
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.
Bake until golden and crisp, about 20 min. Cut each strudel into 4 pieces.