Spinach feta and sundried tomato strudel

Ingredients

• 250 g 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

You may like

Spinach and goat cheese quiche

Preparation

• Preheat your oven to 180C.
• Mix spinach, feta, sundried tomato, egg and cheddar cheese in a bowl.
• 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.
• Starting with the narrow bits, fold the pastry in. Then fold top and bottom over.
• Place upside down on a baking tray, brush over milk or melted butter and add parmesan.
• Bake 20-25 minutes until golden brown and heated through.