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Spinach Feta and Sundried Tomato Strudel

February 18, 2011 by Stacey 15 Comments

Spinach Feta and Sundried Tomato Strudel

These days, as I waddle around my kitchen in the ever-increasing heat, I am always grateful for dinners that don’t take too long and can be paired with a salad. And possibly a potato of some description. The only real requirement is that they have to taste amazing, or I’m not interested. Pretty much standard for the Veggie Mama kitchen where bland food is banned!

But seriously, who doesn’t love a dinner that’s put together quickly and left in the oven to do its thang without stirring or watching or hovering?

Being that frozen spinach is really quite … spinach-y … it’s not to everybody’s fancy. But it’s so convenient and it’s packed full of nutrients that both veggies and non-veggies alike can benefit from. The best part is you can pair it with other strongly-flavoured ingredients and the result is like a party in your mouth. I particularly enjoy this soft spinach-feta-tomato combo wrapped in a flaky, parmesan-topped pastry – its so much nicer than anything you get at the shops.

This can be doubled or tripled or whatever you like, just stick your pieces of pastry together at the ends to make an extra-long roll, or bake them in little individual parcels*.

Spinach Feta and Sundried Tomato Strudel

Serves 2

Ingredients:

  • 250g frozen spinach, defrosted and squeezed of all liquid
  • 1 cup feta
  • 1/2 cup sundried tomato
  • 1 egg
  • 1/2 cup cheddar cheese
  • 1 sheet frozen puff pastry, thawed
  • Milk or melted butter to brush over, and grated parmesan to sprinkle

Directions:

1. Preheat your oven to 180C.
2. Mix spinach, feta, sundried tomato, egg and cheddar cheese in a bowl.
3. Spoon on to the middle of your pastry, making a long fat lump that has a narrow gap of pastry at each end, and a wider gap at the top and bottom.
4. Starting with the narrow bits, fold the pastry in. Then fold top and bottom over.
5. Place upside down on a baking tray, brush over milk or melted butter and add parmesan.
6. Bake 20-25 minutes until golden brown and heated through.
Now there’s absolutely no reason why you need to stick entirely to these ingredients, except for the fact that they’re delicious. You could use fresh spinach, a different cheese, add pine nuts… anything you like. What are your thoughts? What would you use?
*yeah, right…

Filed Under: Main Dish, Vegetarian

Previous Post: « Goat Cheese Risotto with Roasted Heirloom Tomato
Next Post: Fried Pickles »

Reader Interactions

Comments

  1. Sass says

    August 25, 2011 at 5:51 am

    MMmm that looks so good!

    I think pumpkin, spinach and feta would go lovely with this.

    xx

    Reply
  2. Annie says

    August 25, 2011 at 5:51 am

    My Mike would love Olives mixed in with it. Sounds delish. You know I'm going to have to make it!!

    Reply
  3. Kelly Anderson says

    August 25, 2011 at 5:51 am

    Oh yum, this sounds and looks so good!

    Reply
  4. veggiemama says

    August 25, 2011 at 5:51 am

    yes!!! pumpkin!!! Roasted wtih some honey…. yum x

    Reply
  5. veggiemama says

    August 25, 2011 at 5:51 am

    I'm with Mike! Olives would definitely be a welcome addition x

    Reply
  6. The Food Mentalist says

    December 12, 2011 at 11:49 am

    Nice and simple and delicious! Live this one, thanks xx

    Reply
  7. Melissa Mitchell says

    April 20, 2012 at 2:02 am

    I'm so happy to have this here. Will be scouring through all of your recipes.  My 9 year old son decided yesterday that he would like to become a vegetarian (says he can't in good conscience justify eating meat anymore. I almost cried. I was a vegarian for years, and am so proud of him). We'll go through and pick recipes out together.  I'm going to do it with him, and he realises that the only way I'll support this is if he tries new foods, things he's previously resisted so that he stays healthy. This will, I suspect become a wonderful resource for us both.  

    Will be starting with THAT up there!

    Reply
  8. Veggie Mama says

    April 20, 2012 at 3:25 am

    Oh that's lovely! How wonderful your son has such compassion at that age. I hope you find some new favourites and tell him I think he's great 🙂

    Reply
  9. Genevieve says

    December 1, 2012 at 9:05 am

    Just wanted to say that I make this all the time, myself and my whole family love it. Thanks so much for sharing!

    Reply
    • Veggie Mama says

      December 1, 2012 at 9:24 am

      Hey thanks for letting me know! That’s awesome! You’ve just reminded me I haven’t had it in ages 🙂

      Reply
  10. Margaret-Rose STRINGER says

    December 17, 2012 at 4:24 pm

    Yum-oh! – this has got me thinking I’m actually going to buy some frozen puff pastry! (have been wondering whether to for – oh, six years?) 🙂

    Reply
    • Veggie Mama says

      December 17, 2012 at 5:39 pm

      haha DO IT! It has a multitude of uses… except you won’t catch me putting the oven on at this time of year, ugh!

      Reply
  11. Anna says

    November 27, 2014 at 3:16 am

    This is so good! I’m a B&P student and we made apple pie strudel, for extra credit my friend and I made this- We added some yellow and orange bell peppers, olives, onions and pine nuts! (We made the dough)
    So delicious! Thank you 🙂

    Reply
    • Veggie Mama says

      December 27, 2014 at 3:19 pm

      How awesome! Well done!

      Reply

Trackbacks

  1. 52 Meatless Meals to Slash Your Grocery Bill | Money Saving Mom® says:
    October 2, 2013 at 4:04 am

    […] 16. Spinach, feta and sundried tomato strudel – all the nutritional benefits of spinach wrapped in a deliciously flaky pastry. […]

    Reply

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