I’m filing this savory strudel under “Austrian recipes” because “all Austrians” know what Spinach Strudel is. Austrians love vacationing in Greece and enjoying Greek food. Spinach Strudel is the Austrian version of the Greek spinach pie, “Spanakopita.”
Greeks make lots of other pastries too, both savory and sweet and, having eaten my fair share of Greek pastries while on vacation in Crete, my Spinach and Feta Strudel reminds me of those in flavor and texture.
Spinach and Feta Strudel is fast and easy to make and it tastes just as delicious at room temperature as it does warm, making it perfect to take along for lunch or to potlucks.
Spinach and Feta Strudel
Ingredients
- 20 oz. (600 g) frozen spinach leaves
- 1 puff pastry sheet (about 8.5 ounces or 270 g) thawed but chilled*
- 1 beaten egg
- 1 small onion
- 2 garlic cloves
- 1 pkg. feta cheese (about 7 oz. or 200 g)
- 1 tablespoon olive oil
- ½ teaspoon dried dill or 1 teaspoon chopped fresh dill
- salt & pepper
Instructions
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Preheat oven to 350°F (180°C). Thaw spinach in microwave according to the directions on the package. Stir and set aside to cool.
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While spinach is being defrosted and cooling, finely chop onion and garlic. Heat one tablespoon olive oil in a large frying pan over medium heat. Fry onion & garlic in olive oil until translucent. Remove from heat.
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Using your hands, squeeze the excess water from the spinach and add the spinach to the pan. Stir in dill, salt & freshly ground pepper to taste. Cut feta into small cubes. Stir feta into the spinach mixture. Add about half of the beaten egg and stir together. Reserve the rest of the egg.
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Line baking sheet with parchment paper. Unroll the puff pastry on your baking sheet, leaving it on the paper it is rolled up with. Spread the spinach filling over the pastry, leaving 1/2 inch free all around the edges. Use your hands to distribute the mixture evenly.
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Fold in the edges of the dough on the short sides. Roll the strudel lengthwise away from you into a log while keeping the ends folded in and using the pastry paper to help lift and roll the strudel with its filling. Peel away the paper as you roll and finish with the seam down. With a scissors, trim away the excess paper.
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Brush the top and sides of strudel with the rest of the beaten egg. Using a sharp knife, make holes or diagonal slits in the top of the strudel for steam to escape. Bake at 350°F (180°C) for 30-35 minutes, or until the pastry is a deep, golden brown. Remove from the oven and allow the strudel to stand for about 10 minutes before cutting. Leftovers keep for one day in the refrigerator.
Recipe Notes
*The dough is extremely difficult to work with if it gets too warm. It sticks and falls apart and gets holes. Keep it in the fridge until you need it and make sure the spinach filling is not hot.
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