Spinach And Feta Dinner Strudel Recipe

About this recipe

A savory baked strudel filled with spinach, feta cheese, and fresh herbs, perfect for a diabetic-friendly vegetarian dinner. This dish combines flaky fillo pastry with a nutrient-packed filling for a satisfying meal.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 6 pcs Table Brown Brown Eggs
• 250 g D'Lecta Feta
• 450 g Switz Filo Pastry Sheets
• 100 g x 2 Milky Mist Butter Chiplet Pack
• 100 g Baby Spinach
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Thaw 500 g frozen spinach and squeeze out excess moisture.
2. 2. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 1/2 cups finely chopped sambar onion and sauté until translucent, about 5 minutes. Add the spinach and cook for an additional 3 minutes, stirring occasionally.
3. 3. In a large bowl, beat 5 eggs. Stir in the spinach mixture, 1/2 cup chopped parsley, 1/2 lb crumbled feta cheese, and 1 tsp salt. Mix until well combined.
4. 4. Preheat the oven to 350°F (175°C). Brush a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with 1 tbsp melted butter.
5. 5. Unfold 1 package of frozen fillo dough and cover with a slightly damp dish towel to prevent drying. Place one sheet of fillo in the pan and brush with melted butter. Repeat this process until half of the fillo sheets are used, brushing each layer with butter.
6. 6. Spread the spinach mixture evenly over the layered fillo sheets.
7. 7. Cover the filling with the remaining fillo sheets, brushing each layer with melted butter. Once all sheets are layered, use a sharp knife to score the top layer into serving-sized squares, approximately 1 1/2 to 2 inches each.
8. 8. Bake the strudel in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
9. 9. Remove from the oven and let cool for 10 minutes before serving. Serve warm as a satisfying vegetarian dinner.