Important for spinach-feta strudel
The spinach filling must be dry and cool; spread the layers of dough thinly with butter and lay the seam down.
Spring Recipe
Spinach and feta strudel
Spinach is left to coincide with onion and garlic, squeezed and rolled up in strudel or filo dough with feta, ricotta and egg. Spinach filling must be dry and cool; spread the layers of dough thinly with butter and place the seam downwards. Swiss chard replaces spinach, goat cheese adds more spice to the filling.
Total time
1 hr
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
How to make a spinach-feta strudel
The spinach filling must be dry and cool; spread the layers of dough thinly with butter and lay the seam down. Spinach is left to coincide with onion and garlic, squeezed and rolled up with feta, ricotta and egg in strudel or filo dough. Swiss chard replaces spinach, goat cheese adds more spice to the filling.
Spring Recipes
Vegetarian Dinners
Lunch
Dinner
Recipe
Spinach and feta strudel
Let the spinach fall together with the onion and garlic, squeeze it out and roll it in a strudel or filo dough with feta, ricotta and egg. Dry and cool the spinach filling, spread the dough layers thinly with butter and seam down.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Feta: crumble. Onion: finely dice. Garlic clove: chop.
-
2
Prepare
Spinach is left to coincide with onion and garlic, squeezed and rolled up in strudel or filo dough with feta, ricotta and egg.
-
3
Check for doneness
The spinach filling must be dry and cool; spread the layers of dough thinly with butter and lay the seam down.
-
4
Serve
Leave the strudel to rest for eight to ten minutes after baking. Cut into wide slices with a saw knife and arrange so that the spinach and feta filling remains visible.
Kitchen know-how
Tips for Spinach and feta strudel
Variations
How to adapt this recipe
Swiss chard replaces spinach, goat cheese adds more spice to the filling.
Nutrition per serving
520kcal
42.0 gCarbohydrates
18.0 gProtein
30.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Spinach and feta strudel
Weigh the strudel or filo dough, prepare baby spinach and keep feta separately, then start the main cooking process for spinach-feta strudel.
The spinach filling must be dry and cool; spread the layers of dough thinly with butter and lay the seam down.
Cool the spinach-feta strudel quickly. If you reheat, note: the spinach filling must be dry and cool; spread the dough layers thinly with butter and lay the seam down. Heat the leftovers only once completely.
Swiss chard replaces spinach, goat cheese adds more spice to the filling.
Keep cooking