Sink your teeth into a warm, flaky pastry filled with a flavorful and nutritious blend of spinach, garlic and Feta cheese.
The perfect blend of warmth and flakiness is what sets spinach strudel apart as the ultimate comfort food. As you take your first bite, the warmth of the flaky pastry envelops your senses.
Whether you're hosting a casual weeknight dinner with friends or planning an elegant dinner party, spinach strudel can effortlessly fit the bill.
It can be served as a hearty main course alongside a fresh salad or as a delightful appetizer to kick off a memorable meal.
The flaky pastry paired with the savory spinach filling is guaranteed to impress your guests and leave them craving more.
A Nutritious Filling
Packed with healthy vitamins and minerals, it not only satisfies your taste buds but also nourishes your body.
The star ingredient, spinach, brings a burst of vibrant green to the strudel, while adding a multitude of health benefits.
Rich in antioxidants, vitamins A and C, iron, and fiber, spinach gives this comforting dish a nutritional boost that will make you feel good from the inside out.
But it's not just the spinach that makes the filling so irresistible. The combination of savory cheese, aromatic herbs, and a touch of garlic adds layers of flavor that elevate the taste to a whole new level.
The cheese melts into a texture that perfectly complements the spinach, while the herbs and garlic add a zesty and aromatic profile that keeps you coming back for more.
This nutritious and delicious filling not only makes spinach strudel a comforting and satisfying meal, but it also offers a guilt-free indulgence.
Suggested Equipment
- Baking Sheet
- Mixing Bowls
- Rolling Pin
- Cutting Board (I like to use a large one as my clean surface for rolling the dough)
- Measuring Cups and Spoons
- Serving Platter
Ingredients Needed
Fresh Chopped Spinach: You'll need 4 cups of fresh spinach chopped; which is equilalent to approximately 2-ounces. If using frozen spinach that has been defrosted and drained, use 1 cup.
Refrigerated Pie Crust: I happened to have a refrigerated pie crust on hand, but you can also use frozen puff pastry sheets. Cooking times will vary so follow the cooking directions on the box.
Minced Onion
Minced Garlic
Crumbled Feta Cheese
Large Eggs: You'll need a total of 3 eggs; 2 for the mixture and 1 for the egg wash.
Chopped Parsley
Dill
Kosher Salt
Black Pepper
All Purpose Flour
How do you make Spinach Strudel?
Preheat oven to 375 degrees F; then line a baking sheet with parchment paper.
In a medium bowl, add the spinach, onion, garlic, Feta, eggs, parsley, dill, salt and pepper. Mix well until the mixture is well blended.
In a small bowl, whisk one of the eggs and set aside. Dust some flour on a clean surface; then roll out the refrigerated pie crust until it is thin, but not transparent.
Add the spinach filling to the crust; then gently roll it up in a log and trim the ends so that it's even. Place the strudel on the baking sheet; then brush the top with the egg wash and place the pan in the oven.
Bake for approximately 30 minutes or until the crust is lightly browned and puffed up. Remove the strudel from the oven, allow to cool for 5 minutes; then cut into 8 slices and serve warm.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Spinach Recipes
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Spinach Strudel
Ingredients
- 4 cup fresh spinach (chopped)
- 1 refrigerated pie crust
- ½ cup crumbled feta cheese
- 1 tablespoon minced onion
- 1 tablespoon minced garlic
- 3 large eggs (divided)
- 1 teaspoon chopped parsley
- ½ teaspoon dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- all purpose flour (for dusting)
Instructions
- Preheat oven to 375 degrees F; then line a baking sheet with parchment paper.
- In a medium bowl, add the chopped spinach, onion, garlic, Feta, eggs, parsley, dill, salt and pepper. Mix well until the mixture is well blended.
- In a small bowl, whisk one of the eggs and set aside for the egg wash.
- Dust some flour on a clean surface; then roll out the refrigerated pie crust until it is thin, but not transparent.
- Add the spinach filling to the crust leaving a ¼-inch border; then gently roll it up in a log and trim the ends so that it's even.
- Place the strudel on the baking sheet; then brush the top with the egg wash and place the pan in the oven.
- Bake for approximately 30 minutes or until the crust is lightly browned and puffed up. Remove the strudel from the oven, allow to cool for 5 minutes; then cut into 8 slices and serve warm.
Leave a Reply