Spinach Strudel

Savory strudels may not be as famous as their sweet counterparts, but they boast a rich and delightful history of their own. This Spinach Strudel recipe takes inspiration from traditional strudels but introduces a savory twist by combining spinach with creamy ricotta and tangy feta cheeses. To add a delightful contrast of textures, we incorporate golden raisins and toasted pine nuts into the filling. The result is a delectable dish that perfectly balances flavors and textures.

The key to a successful strudel lies in its assembly. In this recipe, we simplify the process by stacking greased phyllo sheets and rolling them around the filling to create a log. By leaving open sides and a 2-inch border, we prevent any potential leakage during baking. The top of the strudel remains delightfully crisp, thanks to a few vents that allow steam to escape.

To ensure the filling stays perfectly moist without causing any leaks, we start by carefully squeezing the spinach dry before mixing it with the cheeses and other ingredients.

With the Spinach Strudel recipe, you have a delightful dish that can serve as a main course or a flavorful appetizer. It’s perfect for impressing guests at a gathering or simply enjoying a delicious homemade meal. Now, let’s dive into the ingredients and instructions for crafting this savory delight!

SERVES 4

INGREDIENTS:

• 10 ounces frozen spinach, thawed, squeezed dry, and chopped coarse
• 6 ounces (¾ cup) whole-milk ricotta cheese
• 3 ounces feta cheese, crumbled (¾ cup)
• 6 scallions, sliced thin
• ½ cup golden raisins
• 2 tablespoons pine nuts, toasted
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh oregano
• 2 garlic cloves, minced
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• 10 (14 by 9-inch) phyllo sheets, thawed
• Olive oil spray

INSTRUCTIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
2. In a bowl, mix together the thawed and squeezed dry spinach, ricotta cheese, crumbled feta cheese, sliced scallions, golden raisins, toasted pine nuts, lemon juice, minced oregano, minced garlic, ground nutmeg, salt, and pepper. Ensure the mixture is well combined and seasoned to taste.
3. On a clean counter, layer the phyllo sheets on top of one another, thoroughly coating each sheet with olive oil spray.
4. Mound the spinach mixture into a narrow log along the bottom edge of the phyllo, leaving a 2-inch border at the bottom and a ½-inch border on the sides.
5. Fold the bottom edge of the dough over the filling, then continue to roll the dough around the filling tightly, leaving the ends open.
6. Gently transfer the strudel, seam side down, to the prepared baking sheet. Lightly spray the top with olive oil and cut four 1½-inch vents diagonally across the top of the strudel.
7. Bake the strudel in the preheated oven until golden, approximately 20 minutes. Rotate the baking sheet halfway through the baking process for even cooking.
8. Once baked, let the strudel cool on the baking sheet for 5 minutes. Then, slice and serve the Spinach Strudel.

MAKING STRUDEL:

• Stack Phyllo Sheets: Layer the phyllo sheets on top of each other, coating each one thoroughly with olive oil spray.
• Compact Filling into Mound: Form a narrow log of the spinach mixture along the bottom edge of the phyllo, leaving a 2-inch border at the bottom and a ½-inch border on the sides.
• Roll Dough Around Filling: Fold the bottom edge of the dough over the filling, then continue rolling the dough around the filling tightly, keeping the ends open.
• Cut Vents: Transfer the strudel, seam side down, to the prepared baking sheet. Lightly spray the top with olive oil and cut four 1½-inch vents diagonally across the top of the strudel.

VARIATIONS

• Spinach Strudel with Olives and Goat Cheese: Substitute ½ cup of pitted and chopped kalamata olives for the golden raisins and replace the feta cheese with crumbled goat cheese for a tangier flavor.