Savory Spinach Cheese Strudel (Printable)

A flaky, golden crust wrapped around a rich blend of spinach, ricotta, feta, and Parmesan cheese.

# What You'll Need:

→ Dough

01 - 1 sheet puff pastry (approx. 8.8 oz), thawed if frozen

→ Filling

02 - 10.6 oz fresh spinach leaves, washed and chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil
06 - 5.3 oz ricotta cheese
07 - 3.5 oz feta cheese, crumbled
08 - 1.8 oz grated Parmesan cheese
09 - 1 large egg
10 - ¼ tsp ground nutmeg
11 - Salt and freshly ground black pepper, to taste

→ Topping

12 - 1 egg yolk, lightly beaten
13 - 1 tbsp milk or cream
14 - 1 tbsp sesame seeds or poppy seeds (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for an additional minute.
03 - Add chopped spinach to the skillet and cook, stirring occasionally, until wilted and excess moisture evaporates, about 4 to 5 minutes. Remove from heat and allow to cool slightly.
04 - In a large bowl, mix ricotta, feta, Parmesan, egg, ground nutmeg, salt, and freshly ground black pepper. Incorporate the cooled spinach mixture until fully combined.
05 - On a lightly floured surface, roll the puff pastry into a rectangle roughly 12 by 16 inches in size.
06 - Spread the spinach and cheese filling evenly along one long side of the pastry, leaving a 1-inch border.
07 - Carefully roll the pastry over the filling, sealing the seam and ends securely. Place the strudel seam-side down onto the prepared baking sheet.
08 - Combine the egg yolk with milk or cream and brush this mixture over the surface of the strudel. Optionally, sprinkle with sesame or poppy seeds.
09 - Bake the strudel in the preheated oven for 30 to 35 minutes, until the crust is golden brown and crisp.
10 - Allow the strudel to rest for 5 minutes before slicing into thick portions. Serve warm.

# Tips from dashanddishes:

01 -
  • That satisfying crunch when your fork breaks through the golden pastry before hitting the smooth, savory cheese and spinach filling
  • It works equally well as a showstopping main course or an impressive appetizer that makes you seem like you spent hours in the kitchen
  • The filling comes together in about 20 minutes, but the result tastes like you've been cooking all day
02 -
  • The most common mistake is too much moisture in your filling. That's why you cook the spinach until every drop of liquid is gone. Soggy pastry is the enemy of strudel perfection.
  • Room temperature ingredients mix better and more smoothly. Take your cheeses out 30 minutes before you start cooking. This small patience pays dividends in texture.
  • The egg wash is what creates that glossy, crispy exterior. Don't skip it or rush it—brush with intention, covering every visible surface.
03 -
  • If your puff pastry cracks while rolling, don't panic. Patch it with a small piece of pastry and keep going. Once it bakes, no one will know.
  • The secret to crispy pastry is dry filling. I cannot overstate this. Cook your spinach until every trace of liquid is gone.
  • For extra golden color and shine, brush with egg wash again about halfway through baking. This creates those gorgeous deep-brown edges.

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