Minted Lentil and Goat Cheese Strudel/Easter 2010

From "The Herbal Kitchen"
2 T. olive oil
1/2 large onion, finely chopped
1 clove garlic, finely chopped
1 cup French-style lentils, such as lentilles du Puy
1 and 3/4 cup water
1 and 1/2 tsp. kosher salt
1 and 1/2 T. chopped thyme
1/4 cup chopped mint
1/4 cup chopped parsley
freshly ground black pepper
6 ounces soft goat cheese
24 sheets phyllo dough 9 x 14 inches
melted butter

Heat the olive oil in a small saucepan and cook the onion and garlic until soft. Stir in the lentils, water, and salt and bring to a boil. Lower the heat to simmer, cover and cook until tender, about 45 minutes. Drain off any liquid, transfer lentils to a mixing bowl, and stir in herbs, black pepper and goat cheese.

Butter 4 layers of phyllo dough on top of parchment paper. Divide the filling into 6 equal parts and form one part into a cylinder across the long side of the phyllo, about an inch from the edge. Roll the dough up around the phyllo, but not too tightly or the filling will burst through the dough when it cooks. Lift onto a parchment lined baking sheet and brush with more butter. Make remaining 5 strudels the same way.

Preheat oven to 375. Bake for 25-30 minutes until golden brown. Let cook, and cut each strudel into 8 pieces.