SPANAKOPITA - GREEK SPINACH-FETA STRUDEL

Spanakopita - Greek Spinach-Feta Strudel image

Easy to prepare, but "complex" in taste. Serve with e.g. sour cream dip/sauce (sour cream, cream cheese, salt, pepper, garlic and parsley). You can either use puff pastry for a richer outcome and taste or phyllo-sheets (about 4). If you don't like your Spanakopita in strudelshape, use phyllo sheets and a buttered casserole and proceed "lasagna-like" (first and last layer = buttered phyllo sheets)

Provided by Eismeer

Categories Spinach

Time 40m

Yield 6-8 slices-, 1 serving(s)

Number Of Ingredients 12

Ingredients

1000 g fresh spinach, chopped (or 600g frozen)
200 g puff pastry (one large sheet, or phyllo dough)
250 g ricotta cheese
200 g feta cheese (small cubes)
50 g chopped walnuts (or almonds, or pine nuts)
1 large red onion (chopped)
5 -6 garlic cloves
1 dash nutmeg
1/2 teaspoon vegetable broth, granules
1 tablespoon olive oil
1 tablespoon melted butter
1 tablespoon sesame seeds

Steps:

Heat oil in a large frying pan (or skillet) and add chopped onion and minced garlic (adjust amount to your taste).
Let fry until translucent.
Add chopped spinach and let wilt.
Season with nutmeg, vegetable broth granules, salt and pepper.
Add ricotta cheese and stir to dissolve.
Crumble walnuts to mixture.
Add feta cubes and stir again.
Let spinach filling cool for a couple of minutes.
Meanwhile heat oven to 175°C and cover a baking tray with baking paper.
Place puff pastry on baking tray and brush sides with melted butter.
Pour cooled spinach mixture on pastry and cover two thirds of the pastry with mixture, leave half inch wide edges on the sides and bottom.
Fold in bottom and sides and roll pastry to a strudel, seam side down.
Brush with the rest of the melted butter.
Bake for about 25minutes at 175°C until golden brown. After 15 minutes sprinkle strudel with sesame seeds.

Nutrition Facts : Calories 2979.7, Fat 217.6, SaturatedFat 83.5, Cholesterol 336, Sodium 3843.2, Carbohydrate 170.4, Fiber 32.3, Sugar 22.4, Protein 111.7