Savoury spinach and feta strudel

Savoury spinach and feta strudel with baby spinach, feta, egg, onion and garlic – baked until crisp, with a well-seasoned filling and easy enough for every day.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 35 min
• Total time: 55 min
• Calories: 340 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 300 g baby spinach
• 200 g feta
• 2 eggs
• 1 roll of yufka pastry
• 1 onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 tsp nutmeg
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife · sieve

1. Preheat the oven to 180 °C (160 °C fan). Finely dice the onion and garlic, crumble the feta and beat one egg.
2. Cook the onion and garlic gently in the olive oil until soft and translucent. Add the baby spinach and let it wilt, then drain off any excess liquid well.
3. Leave the spinach mixture to cool briefly. Mix it with the feta and one egg and season everything with nutmeg, salt and pepper.
4. Spread out the yufka pastry (thin Turkish pastry sheets) and spoon the filling along the middle. Roll up the pastry tightly and place the strudel on a baking tray.
5. Brush the strudel with the beaten egg. Bake at 180 °C for 25–30 min, until the yufka pastry is golden brown and crisp.
6. Let the strudel rest briefly and cut it into pieces. It tastes best served warm.

Good to know

When it needs to be quick but still taste like a proper meal, this strudel is a good choice. Crisp on the outside, juicy inside and nicely seasoned.

Swaps

Feta → goat's cheese (made from pasteurised milk in pregnancy) | yufka pastry → blanched cabbage leaves (hardly any carbohydrate, also provide fibre) | olive oil → ghee (heat-stable for frying; contains milk) | onion → leek (milder flavour, also provides fibre)

Allergens

Contains gluten (yufka pastry), egg and milk. Usually fine for children if moderately seasoned; in pregnancy, use feta made from pasteurised milk.