another good and easy one....
From Jewish Holiday Feasts
1 lb thin asparagus, trimmed and cut into 1-inch pieces
4 oz. goat cheese
4 oz cream cheese
2 T fresh tarragon or 1 tsp dried
2 T chopped chives
1/4 tsp salt
1/2 tsp fresh ground pepper
8 sheets phyllo dough at room temp
1/4 cup melted butter
cook asparagus about 3 minutes in boiling salted water. drain and rinse under cold water. set aside to cool on a rack lined with paper towels.
preheat oven to 375. grease a baking sheet. combine cheeses, tarragon, chives, salt and pepper until smooth. stir in cooked asparagus pieces.
place a sheet of phyllo dough horizontally in front of you. brush with butter. continue until you have 4 sheets stacked. do not brush top sheet with butter.
using half the filling, spread an even 3-inch wide strip about one inch from bottom and 2 inches from sides. fold up the bottom and fold the sides of the dough and roll up like a jelly roll. place strudel, seam side down, on baking sheet. brush with butter - tops and sides. with a sharp knife, cut several slits on top of strudel. repeat with remaining phyllo sheets and mixture.
bake until golden brown and crispy, about 30 minutes. let cool for 15 minutes before serving. cut 3-inch thick slices with serrated knife.