Strudel with Ricotta and Spinach is a perfect recipe for when we crave a tasty and flavorful dish, yet simple, that can work both as an appetizer and as a main course for a quick lunch or dinner.

A vegetarian savory pie with a delicate but truly good taste. Ricotta goes really well with the characteristic flavor of spinach!

I chose spinach because my family prefers it, but alternatively, you can use chicory, chard, broccoli rabe, or those mixed greens available in all supermarkets, both fresh and frozen.

If you want a bolder taste, just replace cow’s milk ricotta with sheep’s milk ricotta.

Nutmeg, which I really like, is optional; we can also skip it and choose to season with a bit of pepper, for example.

This savory strudel is also ideal as a tasty snack for picnics and day trips.

Go ahead, try it, and let me know if you personalized it in any way!

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

431.73 Kcal

calories per serving

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Energy 431.73 (Kcal)
Carbohydrates 30.32 (g) of which sugars 0.91 (g)
Proteins 14.63 (g)
Fat 28.70 (g) of which saturated 7.72 (g)of which unsaturated 19.54 (g)
Fibers 2.99 (g)
Sodium 747.35 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Strudel with Ricotta and Spinach

17.5 oz spinach (boiled and squeezed)
8.8 oz ricotta
1.41 oz Parmesan (grated)
1 egg (plus 1 yolk)
1 puff pastry (rectangular)
to taste nutmeg
salt
pepper

Tools

Baking Pan

Steps

Strudel with Ricotta and Spinach

In a bowl, put the spinach, already boiled and squeezed, sauté them in a pan to dry the excess water well, and then add the ricotta, egg, grated cheese, salt, and nutmeg.
Mix well with a fork.
Prepare the rectangular puff pastry roll, unrolling it, and place the filling in the center.
Fold the puff pastry over the filling and seal the ends well.
Place the strudel on a baking sheet lined with parchment paper, with the seam facing down, then score the top of the strudel with a sharp knife and brush it with the egg yolk.
Bake the strudel in a preheated ventilated oven at 428°F for 10-15 minutes, then lower the temperature to 356°F, switch to static mode, and continue baking for another 15-20 minutes.
When the strudel is golden brown, take it out of the oven and let it cool.
Enjoy your meal.