Spinach feta and sundried tomato strudel

Name: Spinach feta and sundried tomato strudel
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 2
Cuisine: En
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

Main Dish

Very Easy

38 min

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

Preparation

Preparation15 min

Cook time23 min

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.

Rate this recipe

Excellent !!! Very good Good so so Not good

VVeggie Mama

Questions

Hello. Are the sun dried tomatoes dried variety or bottled in oil please? xxx

The recipe works best with dried sun-dried tomatoes, as they hold their texture well in the strudel. If using oil-packed, drain them well to avoid excess moisture.

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Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

3/5, 1 vote(s)