Spinach Strudel, Tomato Sauce

The theme for Monday posts in March is Fun with Pastry.

No, I’m not making pastry nor am I giving recipes for pastry.

I buy it.

The recipes will be using purchased puff pastry or phyllo (filo) dough.

Both puff pastry and phyllo can be frozen and re-frozen (once).

I’ve never made an Apple Strudel, or any sweet strudel…. but I love making savory strudels.

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Spinach Strudel, Tomato Sauce

Print Recipe

This strudel is easy to make using purchased phyllo (filo) dough.
The carrots add a slightly sweet flavor to the sauce, nicely offset by the yogurt. You could, of course, just use purchased tomato sauce.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: First Courses

Ingredients

Scale 1x2x3x

• 6oz (180gr) fresh or frozen spinach
• 2 sheets of phyllo dough
• 1/2 cup (2oz, 60gr) shredded cheese
• 1 tsp dried marjoram
• pinch nutmeg
• 2 tbs butter
• Carrot Tomato Sauce:
• 1 medium carrot 3oz (90gr), roughly chopped
• 1 rib celery, roughly chopped
• 1 tsp dried basil
• 1 cup (8oz, 250ml) tomato sauce
• 4 tbs Greek or plain yogurt (2oz, 60ml)

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Instructions

• Spinach:
• If fresh – take any thick stems off of the spinach.
• Rinse well with cold water – even if it doesn’t need it, we want the water.
• Put the rinsed and drained, but not dry, spinach into a large saucepan.
• Heat over medium heat about 5 minutes, stirring occasionally, until it wilts. Remove, squeeze dry and roughly chop.
• If frozen – thaw and squeeze dry.
• Put spinach, cheese, marjoram and nutmeg in a bowl and mix well, separating the squeezed spinach and fluffing it to combine with the cheese.
• Strudel:
• Melt the butter.
• Remove 1 sheet of pastry and re-wrap the rest.
• Lay the sheet out flat and brush all over with melted butter, starting with the edges (they dry out fastest) and working in.
• Remove the second sheet, lay on top and brush with butter all over.
• Spoon the spinach mixture about 2″ (5cm) from the narrower edge.
• Roll the end over the top and continue rolling it up, like a jelly roll.
• Carefully lift or roll onto a lightly oiled baking sheet.
• Brush the top with the remaining butter and bake at 400F (200C) for 12 – 15 minutes, until the pastry is golden brown.
• When done, remove to a cutting board.
• Cut in large slices and serve, with Carrot Tomato Sauce on the side.
• Sauce:
• Cook carrot & celery in rapidly boiling water for 12 minutes, until tender.
• Drain.
• Put carrots, celery, basil and tomato sauce in a blender.
• Purée until almost smooth.
• Pour into a saucepan and keep warm until needed.
• When ready, stir in yogurt and serve.

Notes

It’s important to keep phyllo covered at all times or it will dry out very quickly.
Substitute sour cream for the yogurt.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 406
• Sugar: 8.5 g
• Sodium: 468.6 mg
• Fat: 26.8 g
• Saturated Fat: 15 g
• Trans Fat: 0.3 g
• Carbohydrates: 27.7 g
• Fiber: 6.1 g
• Protein: 16.9 g
• Cholesterol: 67.8 mg

Or there is Mushroom Strudel with Pimiento & Feta

That’s it!