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
- 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