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

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


  • 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)


  • 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.


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


  • 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
Spinach Strudel, Tomato Sauce

Or there is Mushroom Strudel with Pimiento & Feta

That’s it!

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