Spinach and Potato Strudel
A savory strudel featuring a hearty filling of mashed potatoes and spinach, seasoned with garlic and onion, all encased in crisp, flaky pastry. This dish can be enjoyed as a light main course or a substantial appetizer.
🧂 Ingredients
- 350 g Potatoes(waxy salad potatoes, peeled and boiled until tender)
- 300 g Spinach(fresh, washed and roughly shredded)
- 2 tbsp Olive oil
- 1 small Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 sheet Puff pastry(approx. 320g, thawed)
- 200 g Cream cheese(for filling)
- 1 tbsp Lemon juice
- to taste Salt
- to taste Black pepper
- 1 Egg(beaten, for egg wash (optional))
👨🍳 Instructions
- 1
Boil the peeled potatoes in salted water until cooked but not falling apart. Drain and mash them.
💡 Tip: Using waxy potatoes prevents them from becoming too mushy when mashed. - 2
While potatoes are cooking, heat olive oil in a large frying pan over medium-low heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
💡 Tip: Keep the heat low to prevent the garlic from browning and becoming bitter. - 3
Add the shredded spinach to the pan and cook until wilted. Squeeze out any excess liquid from the spinach.
💡 Tip: Adding spinach in batches can help manage the volume. - 4
In a bowl, combine the mashed potatoes, cooked spinach mixture, cream cheese, lemon juice, salt, and pepper. Mix well to form the filling.
💡 Tip: Ensure the filling is well-seasoned before assembling the strudel. - 5
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
💡 Tip: Preheating the oven ensures the pastry bakes evenly. - 6
Roll out the puff pastry on a lightly floured surface into a rectangle. Place the spinach and potato filling along one long side of the pastry, leaving a small border.
💡 Tip: Rolling the pastry slightly thinner at the edges can help create a crispier crust. - 7
Fold the pastry over the filling, sealing the edges by pressing them down. Trim any excess pastry.
💡 Tip: Ensure the seam is well-sealed to prevent the filling from leaking out. - 8
Place the strudel seam-side down on the prepared baking sheet. If desired, brush the top with beaten egg for a golden glaze and cut a few slits for steam to escape.
💡 Tip: Slits allow steam to escape, preventing the pastry from becoming soggy. - 9
Bake for 30-40 minutes, or until the pastry is golden brown and puffed.
💡 Tip: Rotate the baking sheet halfway through baking for even browning. - 10
Let the strudel rest for a few minutes before slicing and serving.
💡 Tip: Allowing it to rest helps the filling set and makes slicing easier.
💡 Pro Tips
- ✓For a richer filling, you can add some grated cheese like Gruyère or Emmental.
- ✓If using frozen spinach, ensure it is thoroughly thawed and squeezed dry.
- ✓This strudel can be made ahead of time and reheated.
🔄 Variations
- Add cooked bacon bits or sautéed mushrooms to the filling for extra flavor.
- Use a cheese sauce instead of cream cheese for a different texture.