Strudel with Ricotta and Spinach
Category: Savory Pies
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 2 sheets |
| Fresh Spinach | 1 kg |
| Ricotta Cheese (cow’s milk) | 250 g |
| Raisins | 50 g |
| Pine Nuts | 50 g |
| Grana Padano Cheese (grated) | 150 g |
| Eggs | 3 |
| Nutmeg | To taste |
| Butter | 50 g |
| Salt | To taste |
| Black Pepper | To taste |
| Egg (for brushing) | 1 |
Nutritional Information (Per Serving)
- Calories: ~320 kcal
- Protein: ~10 g
- Fat: ~22 g
- Carbohydrates: ~25 g
- Fiber: ~3 g
- Sugar: ~5 g
Instructions
-
Prepare the Spinach
Start by thoroughly washing and cleaning the spinach leaves to remove any dirt or debris. Bring a large pot of salted water to a boil, then add the spinach and cook it for just a few minutes, until the leaves are wilted. Once cooked, drain the spinach and allow it to cool for a moment. Squeeze out any excess water from the spinach to ensure it’s dry, then finely chop it using a sharp knife. -
-
Sauté the Spinach
In a large pan, melt 50g of butter over medium heat. Add the chopped spinach and sauté it for a few minutes to help it release any remaining moisture. Taste the spinach and, if necessary, adjust the seasoning with a little salt. -
Prepare the Filling
In a large mixing bowl, crumble the ricotta cheese and add the sautéed spinach. Grate the nutmeg directly into the mixture and add the grated Grana Padano cheese. Crack three eggs into the bowl, followed by the raisins and pine nuts. Season with salt and black pepper to taste. Mix everything thoroughly until all the ingredients are well combined. Let the mixture rest for about 30 minutes to allow the flavors to meld together. -
Prepare the Puff Pastry
Preheat your oven to 180°C (350°F). On a floured surface, roll out the two sheets of puff pastry using a rolling pin. Your goal is to form a large rectangle. Spread the prepared spinach and ricotta mixture evenly onto the center of the pastry, leaving about 2-3 cm of space around the edges. -
Brush the Edges
Beat the remaining egg and use a pastry brush to lightly coat the edges of the pastry with the egg wash. This will help the dough to seal when rolled. -
Roll the Strudel
Carefully fold the sides of the puff pastry over the filling, then roll the pastry into a log, starting from one of the longer sides. Pinch the ends to seal, ensuring that none of the filling escapes during baking. If the edges don’t meet neatly, trim them to make sure they fit. -
Bake the Strudel
Line a baking tray with parchment paper or lightly grease it with oil. Place the strudel seam-side down onto the prepared tray. Brush the top of the strudel with the remaining egg wash to give it a golden finish when baked.Bake the strudel in the preheated oven for about 40 minutes, or until the pastry is golden brown and crisp.
-
Serve
Once the strudel is baked, remove it from the oven and allow it to cool for a few minutes before slicing. Serve warm as an appetizer, side dish, or even a light main course.
Tips for Success:
- Ensure the spinach is properly drained before mixing it with the ricotta to avoid a soggy filling.
- You can substitute raisins with dried cranberries for a slightly tart twist, or even add some sautéed mushrooms for extra depth of flavor.
- The strudel can be made ahead and stored in the fridge for up to two days. Reheat it in the oven to maintain its crispiness.
