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
Sass says
August 25, 2011 at 5:51 amMMmm that looks so good!
I think pumpkin, spinach and feta would go lovely with this.
xx
Annie says
August 25, 2011 at 5:51 amMy Mike would love Olives mixed in with it. Sounds delish. You know I'm going to have to make it!!
Kelly Anderson says
August 25, 2011 at 5:51 amOh yum, this sounds and looks so good!
veggiemama says
August 25, 2011 at 5:51 amyes!!! pumpkin!!! Roasted wtih some honey…. yum x
veggiemama says
August 25, 2011 at 5:51 amI'm with Mike! Olives would definitely be a welcome addition x
The Food Mentalist says
December 12, 2011 at 11:49 amNice and simple and delicious! Live this one, thanks xx
Melissa Mitchell says
April 20, 2012 at 2:02 amI'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!
Veggie Mama says
April 20, 2012 at 3:25 amOh 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 🙂
Genevieve says
December 1, 2012 at 9:05 amJust wanted to say that I make this all the time, myself and my whole family love it. Thanks so much for sharing!
Veggie Mama says
December 1, 2012 at 9:24 amHey thanks for letting me know! That’s awesome! You’ve just reminded me I haven’t had it in ages 🙂
Margaret-Rose STRINGER says
December 17, 2012 at 4:24 pmYum-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?) 🙂
Veggie Mama says
December 17, 2012 at 5:39 pmhaha DO IT! It has a multitude of uses… except you won’t catch me putting the oven on at this time of year, ugh!
Anna says
November 27, 2014 at 3:16 amThis 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 🙂
Veggie Mama says
December 27, 2014 at 3:19 pmHow awesome! Well done!