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Spinach and feta strudel freshly baked, with crispy pastry
Crispy filo pastry filled with a savoury spinach and feta cheese mixture

Spinach & Feta Strudel

Author: Flavelo
Recipes
Although we consider strudel an Austro-Hungarian speciality, the roots of the technique stretch back to the Turkish occupation and baklava. In this version, Mediterranean flavours meet the domestic form. Spinach and feta are a classic pair (Spanakopita in Greek), where the saltiness of the cheese makes heavy seasoning unnecessary, and the thin, crispy pastry layers add exciting texture around the creamy filling. A perfect example of how to 'hide' vegetables in an irresistible guise.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian / Mediterranean

Ingredients

Equipment Needed

  • Baking tray
  • Baking paper
  • Frying pan
  • Pastry brush (for oiling)
  • Damp tea towel
  • Bowl for mixing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Wash the spinach and wilt it in a hot pan with a little oil (a few minutes until it collapses). Add the crushed garlic in the last minute.

Tip: The volume of the spinach will reduce to a tenth (water loss). Don't be scared by the initial large amount!
2 ✓

Put the spinach in a sieve and squeeze out as much excess liquid as you can. Chop coarsely.

Tip: If the spinach remains wet, it will soak the pastry, and the bottom won't be crispy but soggy.
3 ✓

In a bowl, mix the crumbled feta, sour cream, egg, pepper and the cooled spinach. Taste before salting!

Tip: The egg is the binder here (coagulation), which solidifies during baking and holds the filling together so it doesn't run out when slicing.
4 ✓

Preheat the oven to 180°C. Spread a damp tea towel on the table. Place a sheet of pastry on it, brush thinly with oil, then place another on top. Repeat for 3-4 layers.

Tip: The oil layer separates the pastry sheets, so during baking the steam forces them apart – this makes the structure flaky and crispy.
5 ✓

Place the filling in a strip on the side of the pastry nearest you (leave 2-3 cm at the edges). Fold in the edges, and roll up tightly using the tea towel.

Tip: The tea towel helps move the thin pastry without tearing.
6 ✓

Place the roll on a baking tray lined with baking paper, brush the top with oil (or beaten egg for a shinier surface). Bake for 30-35 minutes until golden brown and crispy.

Tip: The hot oil on the pastry surface aids browning and crispness (Maillard reaction).
7 ✓

Let cool to lukewarm (approx. 15 minutes) before slicing.

Tip: If cut hot, the filling may still be runny, and the pastry crumbles under the knife.

Recipe FAQ

Can I use frozen spinach?
Yes! Defrost it and squeeze the water out very thoroughly. Approx. 250-300g frozen corresponds to the fresh amount.
The top cracked, why?
You rolled it too tight, or the filling generated too much steam. Prick with a fork before baking to let steam escape.

Ingredients

  • 1 packet filo pastry (approx. 6-8 sheets)
  • 400 g fresh spinach leaves
  • 200 g feta cheese
  • 1 pcs egg
  • 50 ml sour cream
  • 1 tsp salt (carefully!)
  • 0.5 tsp freshly ground black pepper
  • 50 ml oil (sunflower or olive) for brushing
  • 2 cloves garlic