Sometimes even the best vegetables alone just don’t cut it. You need a flakey, crispy, buttery pastry to just cradle your vegetables, lovingly. Not in an ‘I’m going to clog your arteries’ kind of way but in more of an ‘I’m going to make this vegetable eating experience a really blooming good one’ kind of way.
This strudel doesn’t work cold, and you really don’t want it to go to waste, so please make sure you have people to eat it or you will eat the whole thing. No I’m not joking. I’m really glad I now live with a hoover/man because my cooking portion issues are a problem. Sure let’s make food for two seven people.
HOWEVER. You can make little mini ones and have them as starters/canapés. If you can be bothered. These are great makepeoplelikeyou food. And Vegetarians will like you. Not sure that’s a plus point.
Savoury Veggie & Feta Strudel
If you don’t like courgettes – replace another vegetable or just use more spazagus. You may also use Olive Oil instead of Rapeseed if you so desire.
If you don’t like courgettes – replace another vegetable or just use more spazagus. You may also use Olive Oil instead of Rapeseed if you so desire.
Quantities: Strudel feeds 4-6 (depending on how hungry you are)
Timings: About 30 mins if you’re organised.
Kitchen Stuff:
Baking tray, baking paper, pastry brush (if you’re organised)
Ingredients:
200g bag of spinach
1 medium/large courgette, sliced (I used half a yellow and half a green)
20-30 g pine nuts, toasted
6 sheets filo pastry
Rapeseed oil
1 clove garlic, chopped
100g Feta cheese
½ teaspoon lemon zest
Preheat the oven to 180C.
I’M FRYIN: Fry or stir fry the courgette until starting to brown and soften, remove from pan and place in a mixing bowl. Gently wilt the spinach with the garlic, start with a small amount in the pan and add more as it wilts to stop overflowing. When wilted, move the spinach to the mixing bowl with the courgette.
Add the feta, toasted pine nuts, lemon zest, 1 tablespoon of rapeseed oil, salt and pepper and mix.
I’M FRYIN: Fry or stir fry the courgette until starting to brown and soften, remove from pan and place in a mixing bowl. Gently wilt the spinach with the garlic, start with a small amount in the pan and add more as it wilts to stop overflowing. When wilted, move the spinach to the mixing bowl with the courgette.
Add the feta, toasted pine nuts, lemon zest, 1 tablespoon of rapeseed oil, salt and pepper and mix.
I’M FILOING GOOD: Unfold 1 sheet of the filo pastry and brush lightly with some rapeseed oil. Lay another sheet directly on top of the first sheet; brush again with rapeseed oil. Continue to do this until you have 6 layers.
ROLLIN’: Spoon the spinach mixture (in a sausage-like shape) along the longer edge of the top sheet with an inch of space to one side. Fold the outer edges of the pastry in (to keep the mixture from falling out) and roll it up, place on baking tray.
Please find professionally drawn strudel instructions below.
Please find professionally drawn strudel instructions below.
BAKE IT: Bake for 15 minutes or until the pastry is light golden. IT’S SO TASTY.
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