Spinach Strudel
A crisp, savory phyllo pastry filled with spinach, ricotta, and briny feta
Why This Recipe Works
Savory strudels offer a sophisticated alternative to their sweet counterparts, pairing a crisp phyllo crust with a rich, briny filling. Ensuring the spinach is squeezed bone-dry is the secret to a shatteringly crisp crust that won't turn soggy in the oven.
Instructions
Heat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Combine the spinach, ricotta, feta, scallions, raisins, pine nuts, lemon juice, oregano, garlic, and nutmeg in a medium bowl. Season with salt and pepper to taste, mixing until well combined.
Place one sheet of phyllo on a clean work surface and spray lightly with olive oil. Stack the remaining 9 sheets directly on top, spraying each sheet as you go.
Arrange the spinach filling in a 3-inch-wide log along one long side of the stacked phyllo, leaving a 2-inch border at the top and bottom edges.
Roll the phyllo tightly over the filling to form a log, then transfer it seam-side down to the prepared baking sheet. Leave the ends open; this allows steam to escape and prevents the filling from bursting through the pastry sides.
Use a sharp knife to cut several diagonal vents across the top of the strudel.
Bake until the pastry is deeply golden brown and crisp, 20 to 25 minutes. Let the strudel rest on the baking sheet for 5 minutes to set before slicing.
Serve warm, while the pastry is still shatteringly crisp and the cheese is soft.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350-degree oven until the pastry crisps back up.
Can I make this ahead of time?
The filling can be prepared and stored in the refrigerator for up to 24 hours before assembly.
