spinach strudel


This may seem like a burek of sorts but it is a lot more delicate. The layering of pastry and the addition of the dill make this into a very delicate and indulgently tasty dish.


a little bit of olive oil
1 medium onion
500 g frozen chopped spinach, defrosted
2 tbsp finely chopped fresh dill
3 large eggs, lightly beaten
2 packs of feta cheese (approx 400 g)
1/4 tsp salt
1/4 tsp black pepper
30 sheets of very thin filo pastry
100 - 150 g butter, melted
a little bit of breadcrumbs


Preheat the oven to 200 degrees Celsius.

Finely chop the onion and fry it on olive oil for 5 minutes, untiol translucent (do not brown it).

Squeeze all the water out of the spinach and place it in a large mixing bowl. Add crumbled feta, beaten eggs, dill, salt, pepper and sauteed onions. Mix well with a wooden spoon.

Melt the butter and brush each filo sheet with it, then sprinkle a pinch of breadcrumbs all over, then cover with another filo sheet, butter it etc, until you have a stack of 10 sheets.
Sheets must be very thin, otherwise, you'll need less sheets, but the strudel also won't be very nice if the sheets are thick, so, try to get the thin ones.

On this stack of filo, place 1/3 of spinach mixture, about 10 cmm from the edge, and spread in a thick "sausage" shape.
Carefully roll up the strudel and place into oiled pan in which you will bake it.

Repeat the process with the remaining filo and filling, you should end up with 3 thick strudels.

Using a bread knife, gently score the slices on the strudels. Don't cut all the way through, stop just before you would reach the filling. This will help you cut really neat slices later, when the strudel is baked.

Brush the top of scored strudels with melted butter and bake in the hot oven for about 20 - 25 minutes, until the top is golden.

Let it rest to reach room temperature, cut the slices and serve warm with a salad.

NOTE: cooked spinach must never be reheated because in the reheating process it releases toxic compounds. So once cooled, eat this strudel cool, if you keep it in the fridge overnight, leave it out for an hour before serving the next day, it will still be yummy and succulent, but do not reheat in the oven or a microwave.

Bon apetit!


  • Dnevnik šašave mamice, 30.08.2010. u 22:04
  • annabelle, 31.08.2010. u 00:48
    dodatak kopra joj daje fantastican ukus, pikantan, sjajan :))

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