Leafy Green Strudel
Elevate your dinner table with this delightful Leafy Green Strudel, a flaky and golden phyllo pastry bursting with a vibrant, nutrient-packed filling. This recipe combines tender spinach and kale with the creamy richness of feta and ricotta cheese, enhanced by fresh parsley, dill, and a hint of zesty lemon. Perfectly seasoned and bound with a touch of egg, the filling is encased in layers of buttery phyllo dough for a satisfyingly crisp texture. Garnished with optional sesame seeds, this strudel bakes to perfection in under 40 minutes, making it an impressive yet easy dish for vegetarians and veggie lovers alike. Whether served as a savory main course alongside a fresh salad or as a standout side, this Leafy Green Strudel offers a delicious way to enjoy your greens, turning simple ingredients into an elegant masterpiece.
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Recipe Information
Ingredients
- 10 sheets phyllo dough
- 100 grams butter, melted
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 300 grams spinach, fresh and chopped
- 200 grams kale, finely chopped
- 100 grams feta cheese, crumbled
- 100 grams ricotta cheese
- 2 tablespoons parsley, chopped
- 1 tablespoon dill, chopped
- 1 teaspoon lemon zest
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 large egg, beaten (for binding)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Stir in the spinach and kale and cook for 5-7 minutes until wilted and most of the liquid has evaporated. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the cooked greens with the feta cheese, ricotta cheese, parsley, dill, lemon zest, salt, black pepper, and beaten egg. Mix until well combined.
Lay out one sheet of phyllo dough on a clean kitchen towel or work surface. Brush it lightly with melted butter, then layer another phyllo sheet on top. Repeat until you have used all 10 sheets, brushing melted butter between each layer.
Spread the leafy green filling evenly across one shorter edge of the phyllo stack, leaving about 2 inches of space on the sides and bottom for folding.
Fold the sides of the phyllo dough over the filling to create a rectangular shape. Using the help of the towel or your hands, roll the strudel tightly from the filling end toward the other edge.
Place the strudel seam-side-down on the prepared baking sheet. Brush the top and sides with more melted butter and sprinkle with sesame seeds if desired.
Bake in the preheated oven for 30-35 minutes, or until the phyllo dough is golden brown and crispy.
Allow the strudel to cool for 5 minutes before slicing. Serve warm as a main dish with salad or as a side.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 9.9 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1828 mg | 141% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3377 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
