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Spinach & Feta Strudel

This is the only way the kids will eat spinach... Quick and easy, very filling! Serves 4-6.


  • Strudels
  • 2 big onions (chopped coarsely)
  • 600g Spinach (cleaned, drained and choppedcoarsely/de-stemmed if necessary)
  • 400g feta, drained and diced into 1cm cubes
  • 2xpacks puff pastry, ready rolled (ours are 270g, making 540g)
  • 1x beaten egg
  • 1 egg yolk beaten
  • salt/pepper
  • bacon bits (optional)
  • Home made tomato sauce

    Tomato Sauce
  • Small onion, chopped finely
  • Crushed fresh garlic (optional, to taste)
  • 1 Tin chopped tomatos
  • Seasoning


  • Strudel
  • Fry the onions in a big pan/pot (and bacon bits) slowly until soft.
  • Add Spinach, beaten egg and feta, season and mix well.
  • Cook spinach mixture slightly, just enough to soften the spinach.
  • Allow to cool
  • Unroll 1 pastry, leaving it on the paper
  • Spoon half the mixture into it and using the paper as a support, bring the sides up and seal well.
  • Repeat for the other roll.
  • Use paper to lift the strudels onto baking tray(s) and remove paper.
  • Baste with beaten egg
  • Put a 1cm slit in the top of each strudel
  • Bake at 180C until golden brown (about 30 mins).
  • Serve immediately with the sauce.
Tomato Sauce:
  • Fry Onion/garlic slowly until soft
  • Add tinned tomatos
  • Seaon and cook to taste.

Use mangold leaves instead of Spinach
Fry the onoins hot to get some brwning/blackening.
Add other veggies to the mix
Add french herbs to the mix
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