Tilapia Spinach Pesto Strudels
Delight your taste buds with these golden, flaky Tilapia Spinach Pesto Strudels—an elegant yet easy-to-make dish perfect for dinner parties or weeknight meals. Tender, pan-seared tilapia is combined with garlicky sautéed spinach, creamy pesto sauce, and a sprinkle of shredded Parmesan cheese, all encased in buttery puff pastry. These strudels are baked to perfection, showcasing a crispy, golden exterior and a flavorful, savory filling. Ready in under an hour, they’re an irresistible fusion of seafood and pastry that will impress guests or elevate any dinner table. Serve these delightful parcels warm with a side salad for a well-rounded, show-stopping meal that’s as wholesome as it is indulgent. Keywords: Tilapia Strudel Recipe, Spinach Pesto Puff Pastry, Easy Puff Pastry Dinner Ideas.
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Recipe Information
Ingredients
- 2 pieces tilapia fillets
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 4 cups fresh spinach
- 0.5 cups store-bought pesto sauce
- 2 sheets puff pastry sheets, thawed
- 1 piece egg, beaten (for egg wash)
- 0.5 cups parmesan cheese, shredded
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the tilapia fillets on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the tilapia fillets and cook for 2-3 minutes on each side or until just cooked through. Remove and let cool slightly. Flake the fish into large chunks and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal rectangles.
Spread 1-2 teaspoons of pesto sauce onto each rectangle, leaving a small border around the edges.
Divide the sautéed spinach, flaked tilapia, and shredded parmesan cheese evenly among the rectangles, placing the filling in the center of each piece of pastry.
Brush the edges of the pastry with beaten egg. Fold the pastry over the filling and press the edges to seal. Use a fork to crimp the edges for extra security and decoration.
Place the strudels on the prepared baking sheet. Brush the tops with more beaten egg to ensure a golden, glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool slightly before serving. These strudels are best enjoyed warm.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 3.7 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1012 mg | 78% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1097 mg | 23% | |
*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.
