Savory Spinach Cheese Strudel (Printable Format)
Flaky strudel with spinach, ricotta, feta, and Parmesan blended with herbs and spices, baked to golden perfection.
# What You Need:
→ Dough
01 - 1 sheet puff pastry (approx. 8.8 oz), thawed if frozen
→ Filling
02 - 10.5 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 Steps:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for an additional 1 minute.
03 - Add chopped spinach to the skillet and cook until wilted and liquid evaporates, approximately 4–5 minutes. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, combine ricotta, feta, Parmesan cheese, whole egg, ground nutmeg, salt, and pepper. Incorporate the cooled spinach mixture until evenly blended.
05 - On a lightly floured surface, roll out puff pastry into a rectangle approximately 12 x 16 inches.
06 - Spread the spinach and cheese filling evenly along one long edge of the pastry, leaving a 1-inch border.
07 - Carefully roll up the pastry around the filling, sealing the seam and ends. Position the roll seam-side down on the prepared baking sheet.
08 - Combine egg yolk with milk or cream and brush over the pastry surface. Sprinkle with sesame or poppy seeds if desired.
09 - Bake in preheated oven for 30–35 minutes until golden brown and crisp. Remove and let rest for 5 minutes before slicing.
10 - Slice into thick pieces and serve warm.
# Expert Suggestions:
01 -
- It's surprisingly forgiving and comes together faster than you'd think for something this impressive
- The combination of creamy cheeses with earthy spinach feels luxurious but tastes like home cooking
- One strudel becomes a main course that satisfies vegetarians and meat-eaters alike at the same table
02 -
- Thaw your puff pastry properly at room temperature. A cold pastry will tear, and a warm one becomes sticky and unmanageable. It's the difference between frustration and success.
- The spinach drying step isn't optional. That water evaporation is what keeps your pastry crisp instead of steamed. Your future self will thank you for this patience.
- The egg wash truly does make a difference in how impressive this looks. Don't skip it thinking it's just for show. That glossy finish is part of the whole experience.
03 -
- Keep your pastry cool while working. Warm puff pastry loses its ability to puff up in the oven. If it starts getting soft, pop it in the fridge for 15 minutes.
- The real secret to impressive results is that egg wash. It takes 30 seconds and transforms the appearance from homemade to bakery-quality.