The whole wheat strudel with kale, feta, and walnuts is one of those recipes that surprises with its simplicity and taste. A healthy rustic dish, without butter, without yeast and without eggs, perfect to serve at lunch or dinner when you crave something satisfying but balanced.
The whole wheat dough based on white wine and extra virgin olive oil resembles a rustic, fragrant, and light brisee. The filling, on the other hand, is a true homage to the winter season: kale, often relegated to soups and first courses, becomes the protagonist of a different preparation than usual. The feta adds an irresistible savory note, while the walnuts complete everything with a pleasant crunch.
A simple, versatile recipe perfect for preparing in advance.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients to make Whole Wheat Strudel with Kale, Feta, and Walnuts
- 1 1/4 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- 2/3 cup dry white wine
- 1/3 cup extra virgin olive oil
- sesame seeds
- salt
- 1.1 lbs kale
- 3.5 oz feta
- 3.5 oz walnuts
- 1 clove garlic
- chili pepper (optional)
- as needed extra virgin olive oil
- salt
Tools to make Whole Wheat Strudel with Kale, Feta, and Walnuts
- Bowl
- Spoon
- Rolling Pin
- Parchment paper
- Pan
- Oven
How to make Whole Wheat Strudel with Kale, Feta, and Walnuts
Prepare the dough: in a bowl, combine the whole wheat flour, all-purpose flour, and a pinch of salt.
Add the white wine and extra virgin olive oil. Start mixing with a spatula, then knead with your hands until you obtain a homogeneous mixture.
Form a ball, wrap it in cling film (or cover with a bowl) and let it rest for 30 minutes at room temperature.
In the meantime, prepare the filling: wash the kale and remove the tougher central stem. Blanch it in salted water for about 10 minutes, then drain it very well.
In a pan, sauté the chopped garlic clove with a drizzle of oil and, if you like, a piece of chili pepper. Add the kale and let it flavor and dry completely. Adjust the salt and let it cool.
Take the dough and roll it out with a rolling pin on a sheet of parchment paper until you get a thin rectangle.
Spread the kale in the center, add crumbled feta and coarsely chopped walnuts.
Carefully roll the dough to form a cylinder and close the ends well by sealing them with the tines of a fork.
Make diagonal cuts on the surface, brush with a drizzle of oil and sprinkle with sesame seeds.
Bake in a preheated static oven at 350 °F for about 30 minutes, or until the strudel is golden brown.
Remove from the oven, let it cool slightly, and serve.
Storage
The whole wheat strudel keeps in the refrigerator for 2 days, well sealed in an airtight container. You can reheat it in the oven at 320 °F for a few minutes before serving.
Tips
Make sure the kale is well dried to prevent the filling from releasing too much moisture.
You can lightly toast the walnuts in a pan to enhance their flavor.
Serve it with a fresh salad for a complete and balanced meal.
Variants
Vegan version: replace the feta with vegan feta or a cashew-based vegan cheese.
Other vegetables: instead of kale, you can use spinach or Swiss chard.
More aromatic: add chopped thyme or rosemary to the filling.
FAQ
Can I prepare the dough in advance?
Yes, you can prepare it the day before and store it in the refrigerator, well wrapped in film.
Can the strudel be frozen?
Yes, you can freeze it raw or cooked. In either case, cook or reheat it directly in the oven.
Can I use only whole wheat flour?
Yes, but the dough will be slightly more rustic and less elastic.
