Spinach and Cheese Strudel (Spinat- und Käsestrudel)

This Spinat- und Käsestrudel (Spinach and Cheese Strudel) is a classic Viennese dish that combines the flakiness of pastry with the savory flavors of spinach and cheese. It's a perfect option for a delicious and comforting meal.

Vegetarian Appetizer Viennese Savory Pastry Cheese Spinach
Spinach and Cheese Strudel (Spinat- und Käsestrudel)

Ingredients

  • 1 package of phyllo dough
  • 1 pound fresh spinach, chopped
  • 1 cup grated cheese (such as Gruyère or Emmental)
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
  3. Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste. Remove from heat and let it cool.
  4. Unwrap the phyllo dough and place one sheet on a clean, dry surface. Brush it lightly with olive oil and layer another sheet on top. Repeat this process until you have 6 layers of phyllo dough.
  5. Spread the cooked spinach and onion mixture evenly over the layered phyllo dough, leaving a border around the edges. Sprinkle the grated cheese on top of the spinach.
  6. Roll up the phyllo dough, tucking in the edges as you go, to form a strudel. Place the strudel on a baking sheet lined with parchment paper, seam side down.
  7. Brush the top of the strudel with olive oil and make a few shallow slashes on the top to allow steam to escape.
  8. Bake in the preheated oven for 25-30 minutes, or until the strudel is golden brown and crispy.
  9. Let it cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
20g
Protein
15g
Fat
18g

Supplies

Baking sheet Parchment paper

Tools

Skillet Brush

Serving suggestions

Serve the Spinat- und Käsestrudel with a side salad and a glass of white wine for a complete meal.

Tips & tricks

Make sure to squeeze out any excess liquid from the cooked spinach to prevent the strudel from becoming soggy.

Cost

$10