The spinach and cheese strudel is a quick, tasty, and very easy recipe to make. It’s an excellent ‘dinner saver’ recipe that can be prepared even at the last minute. It can also be prepared in advance, kept in the fridge covered with plastic wrap, and baked just before serving. On this occasion, I filled it only with spinach and cheese slices, but if you have some cold cuts in the fridge, you can add them to make this Strudel even tastier. Let’s see together how to prepare it.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Spinach and Cheese Strudel Ingredients
- 1 sheet puff pastry (rectangular)
- 8.8 oz spinach, cooked, boiled
- 5.3 oz fontina cheese (sliced)
- 3 tsps sesame seeds (or sunflower seeds or other types)
- to taste salt
- 1 egg yolk
- 1 tsp milk
Spinach and Cheese Strudel Tools
- Baking Paper
- Baking Pan
- Brush
Steps to Make Spinach and Cheese Strudel
Wash the spinach well. If using bagged spinach, place it directly in a saucepan, cover the pot with a lid, and let it cook on low heat for about 5 minutes. Once wilted, add a pinch of salt, stir again, drain, and squeeze them very well. They should lose all the water. Then let them cool.
Unroll the puff pastry. Fold the pastry into thirds (on the long side) to divide the space into 3 rectangles, don’t press too hard, then unfold it again.
Place the spinach in the center, then the cheese slices and place them over the vegetable covering it completely. As mentioned above, if you have cooked ham, mortadella, or salami, you can add it.
Cut the two outer parts of the pastry into strips perpendicular to the filling and braid them over the filling to cover it completely.
Brush the surface with the beaten egg yolk mixed with milk, add the seeds you prefer.
Bake in a preheated oven at 350°F for 25 minutes or until the surface is golden. It can be served either hot or cold. You can replace fresh spinach with frozen ones.
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