Spinach strudel recipe is one of the best thing that can happen to you and the entire family. It;s a meal everyone loves the moment you make it. If you’re organized then this is easily a weeknight surprise for the entire family– This can easily be made for the entire family especially in Germany where most of the ingredients are easily available in all the st Let’s get started… enjoy it!
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Spinach strudel recipe
Spinach strudel is a pastry dish originating from Austria and Central Europe. It consists of a filling made of cooked spinach combined with ingredients like feta cheese, onions, garlic, herbs, and sometimes nuts. This filling is wrapped in layers of thin pastry dough, which becomes crispy and golden when baked. Once baked, the spinach strudel is often served sliced into portions, revealing the layers of flavorful filling encased in the crispy, flaky pastry. It's a delicious vegetarian dish known for its combination of earthy spinach, tangy cheese, and the crispiness of the pastry.
Ingredients
- 1 pound 450g fresh spinach, washed and chopped or 1 package (300 g/10 oz) chopped frozen spinach, thawed and squeezed dry
- 1 tablespoon olive oil
- 1 onion finely chopped or scallions
- 2 cloves garlic minced
- 1 cup feta cheese crumbled
- 1/2 cup breadcrumbs
- 1/4 cup pine nuts or chopped walnuts optional
- Salt and pepper to taste
- 8 sheets phyllo pastry/phyllo sheets thawed
- 1/4 cup melted butter or olive oil for brushing the pastry
Instructions
- Gather all your ingredients. Heat the olive oil in a pan over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute. Add the chopped spinach to the pan and cook until wilted. Remove from heat and let it cool slightly. In a mixing bowl, combine the cooked spinach mixture with crumbled feta cheese, breadcrumbs, nuts (if using), salt, and pepper, mix it well and set it aside. If using the chopped frozen spinach, thawed and squeezed dry, combine the spinach through nutmeg, give it a good mix and then add salt and pepper to taste.
- Preheat the oven to 375°F (190°C). On a piece of parchment that will fit a large baking sheet, lay out a piece of phyllo (long edge towards you), spray it thoroughly with olive oil, and brush it lightly with melted butter or olive oil. Place another sheet on top and repeat until you have four layers.
- Spread the spinach filling along one edge of the layered phyllo pastry, leaving some space around the edges. Carefully roll the phyllo pastry and filling into a log, tucking in the sides as you roll to seal the filling inside. Place the strudel seam-side down on the prepared baking sheet. Brush the top of the strudel with more melted butter or oil for a golden finish.
- Place the baking sheet in the preheated oven and bake for about 30 minutes, or until the strudel is golden brown and crispy. Then allow it to rest for about 10 minutes before slicing and serving.Serve warm as a delightful appetizer or main dish.
Video
Notes
ENJOY
Nutrition
Serving: 70g
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