Spinach and Cottage Cheese Strudel

    40 minutes

    I don't often think of savoury strudel but this is a great spinach one that has become a popular weeknight meal because although it has a lot of ingredients it is quite easy to make.

    38 people made this

    Serves: 6 

    • 1 packet puff pastry
    • 250g frozen spinach
    • 2 shallots, finely diced
    • 2 garlic cloves, finely diced
    • 100ml cottage cheese
    • 100ml sour cream
    • 1 egg
    • 100g Parmesan cheese, grated
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper, to taste
    • 1 pinch nutmeg, to taste
    • 1 egg

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 220 degrees C.
    2. Mix together spinach, shallots, garlic, cottage cheese, sour cream, egg and parmesan cheese; season with salt, pepper and nutmeg.
    3. Lay out the puff pastry on a baking tray covered with greased baking paper.
    4. Lay the filling down the middle length of the pastry sheet. Crack an egg into a cup but do not whisk it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so that the seam is on the bottom.
    5. Whisk what remains of the egg. Brush the strudel with it and cut a few slits in the pastry.
    6. Bake in the preheated oven for about 30 minutes until the strudel is golden brown.

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    Reviews in English (1)


    For me, it was too salty. Otherwise I will make it again but leave out the 1 tsp. of salt entirely, since the cottage cheese already contains salt, and I prefer things not too salty. For my husband, the level of salt was fine; he likes a lot of salt. However, he thought it wasn't crispy enough and should be baked a little longer than the 30 minutes to get crispier. One tip: Be sure to drain your spinach very well ( take the time press all excess water out.) It easy to prepare., but I did make 2 changes: I didn't do the 2nd egg brushed onto the dough. I used refrigerated pastry puff sheet that was already ready-to-use.  -  27 Jul 2017  (Review from Allrecipes USA and Canada)