Spinach and Cheese Strudel Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets filo pastry</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">500g fresh spinach (or 250g frozen spinach, thawed and squeezed dry)</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">100g ricotta cheese</li><li class="ingredients-single-item">50g grated parmesan cheese</li><li class="ingredients-single-item">2 eggs, lightly beaten</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped (or 2 tsp dried)</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">2 tbsp breadcrumbs</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Clean kitchen towel</li><li class="equipment-single-item">Large non-stick frying pan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Line a large baking tray with parchment paper. Take the filo pastry out of the refrigerator but keep covered with a clean, slightly damp kitchen towel to prevent it from drying out while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If using fresh spinach, wash thoroughly and place in a large pan over medium heat without adding water. Cook until wilted, about 2-3 minutes. Transfer to a colander, allow to cool, then squeeze out as much liquid as possible (excess moisture will make your strudel soggy). Chop roughly and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, combine the squeezed spinach, onion-garlic mixture, crumbled feta, ricotta, grated parmesan, beaten eggs, dill, oregano, and nutmeg. Season with salt and pepper to taste, remembering that feta is already quite salty. Mix thoroughly until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Melt the butter and let it cool slightly. Place a clean kitchen towel on your work surface and lay one sheet of filo on it with the long edge facing you. Brush lightly with melted butter, then sprinkle with a little of the breadcrumbs (this helps absorb any residual moisture from the filling). Lay another sheet of filo on top and brush with butter again. Continue this process until you have layered 4 sheets of filo.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spoon half of the spinach and cheese filling along the long edge closest to you, leaving a 5cm border on either side. Fold the side edges over the filling to contain it, then carefully roll the strudel away from you, using the kitchen towel to help lift and control the roll. The towel should not be rolled into the strudel! Place the rolled strudel seam-side down on one side of the prepared baking tray.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Repeat the process with the remaining filo sheets and filling to make a second strudel. Place it on the baking tray next to the first one, ensuring there's space between them for even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush both strudels generously with the remaining melted butter, which will give them a beautiful golden color and crispy texture. If using, sprinkle with sesame seeds. Use a sharp knife to make 3-4 diagonal cuts on the top of each strudel – this allows steam to escape and prevents the filling from bursting through the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 30-35 minutes, or until the pastry is crisp and golden brown. If your strudel is browning too quickly, cover loosely with foil for the remainder of the cooking time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let rest for 10 minutes before slicing. This resting period is crucial as it allows the cheeses to set slightly, making the strudel easier to cut and serve. Cut each strudel into 4 portions using a serrated knife with a gentle sawing motion to prevent crushing the delicate pastry layers. Serve warm with a fresh green salad for a complete meal.</li></ol>