The Ricotta and Spinach Strudel, in an Air Fryer, is a tasty and tempting recipe, a rustic dish made with simple and delicious ingredients, making it perfect as both an appetizer and a second course. The preparation takes little time and is very easy to make. It can be enjoyed cold or warm, making it ideal for a buffet or to take to the office for the next day’s lunch. Puff pastry recipes lend themselves to various sweet preparations, such as the spectacular Nutella Puff Pastry Crown, and savory ones like the Swirls. For the filling, there are no limits: use everything available in the fridge, even leftover cooked vegetables, further enhancing it with cold cuts and cheeses.
To ensure this dish turns out well, it’s essential to squeeze the spinach well to remove the vegetable water, or you can prepare them the day before, and after squeezing, store them in the fridge, leaving them in a colander overnight. My version, in addition to ricotta and spinach, also includes cooked ham and cheese slices, but you can replace them as you like with other cheeses and cold cuts.
The Ricotta and Spinach Strudel can be cooked both in an Air Fryer and in the oven, for the latter I’ll leave you the directions at the end of the recipe.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Air Frying, Electric Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ingredients for 6/8 servings
- 17.6 oz spinach
- 1 clove garlic
- to taste extra virgin olive oil
- 17.6 oz ricotta
- 1.8 oz grated Parmesan cheese (or Grana Padano)
- 3.5 oz cooked ham
- 3 cheese slices
- 1 egg (for finishing)
- to taste grated nutmeg
- to taste salt and pepper
- to taste sesame seeds
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Tools
What you need to prepare the Ricotta and Spinach Strudel
- 1 Pan
- 1 Scissors
- 2 Bowls
- 1 Brush
- 1 Air Fryer
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Steps
Take a large pan and sauté the garlic with a good drizzle of oil
Add the previously washed spinach, salt, cover with a lid and let them cook, it will take a few minutes
Once cooked, remove the garlic clove
Transfer them to a colander and squeeze to remove all the vegetable water
Place them in a bowl and chop them with the help of scissors
Add the ricotta, grated Parmesan, pepper, nutmeg, adjust the salt, and mix well all the ingredients
Unroll the puff pastry
Cover the base with cooked ham and cheese slices, leaving a bit of edge
Add the spinach to the center and fold the shorter side edges inward
Seal the roll well
Turn it over with the seam side down. Brush it with the beaten egg and sprinkle the surface with sesame seeds. Transfer it to a tray or directly onto the fryer grill. Cook at 338°F for 30 minutes
Once ready, remove the strudel and let it rest for a few minutes before taking it off the grill or tray
Slice it and serve, it is too good! Did you like this recipe? You can rate it with many stars 🌟🌟🌟🌟🌟 after the tips section
Baking the Ricotta and Spinach Strudel
Bake in a preheated oven at 374°F for 30/35 minutes or until golden
Storing the Ricotta and Spinach Strudel
The Ricotta and Spinach Strudel can be kept for a few days at room temperature, if it’s not too hot, stored in an airtight container. If you like it warm or hot, you can reheat it for a few minutes before serving either in the oven or air fryer
