Spinach Strudel

I made these puff pastry rolls with spinach and ricotta when I needed a quick savory appetizer, either for guests or for lunch the next day. They are easy to prepare, don't create a mess in the kitchen, and store-bought dough saves a lot of time. The most time-consuming part is preparing the spinach, but everything goes quickly if I squeeze it well after boiling.

Quick Info

Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 20-30 minutes
Servings: 10 pieces (2 rolls of 5 each)
Difficulty: easy
Recipe type: savory appetizer, suitable for warm or cold snacks

Ingredients

2 packages of puff pastry
500 g fresh or frozen spinach
200 g ricotta
50 g grated parmesan
1 egg
1 egg yolk for brushing
A pinch of nutmeg
Salt, to taste
Pepper, to taste

Instructions

1. Preheat the oven to 190°C and let it heat up while I finish the other steps.

2. Boil the spinach until it softens, then drain it as well as I can, including pressing it with my hands or a spoon. I chop it finely after draining. For frozen spinach, I follow the same steps and squeeze it the same way.

3. In a bowl, I combine the chopped spinach, ricotta, grated parmesan, one egg, salt, pepper, and nutmeg. I mix until the mixture is homogeneous. If it seems too wet, I drain the spinach a bit more or add a little more parmesan.

4. I roll out each sheet of puff pastry on the counter and divide the mixture in half. I place each half in the center of each pastry sheet lengthwise, trying to level it out in a fairly even layer without reaching the edges.

5. I fold the pastry over the filling, bringing the edges together to completely cover it. I turn it seam-side down. I cut each roll into 5 pieces, directly on the baking sheet or on a floured countertop.

6. I transfer the cut pieces to the baking tray lined with parchment paper. Using scissors, I make small cuts on top without cutting all the way through, to give them a rustic look after baking.

7. I brush each piece with beaten egg yolk to achieve a nice color in the oven.

8. I place the tray in the oven for 20-30 minutes or until the rolls are golden brown and the pastry is cooked.

9. I take the tray out and let them cool slightly. They can be eaten warm or cold.

Why I make this recipe often

It helps me when I need something quick that can be served fresh or the next day without losing its texture or flavor. They are compact, easy to portion, and don't create much mess. I also like that I can quickly adjust the quantities based on how many people I have at the table.

Tips and Variations

Tips

1. Squeeze the spinach very well; otherwise, the pastry will become soggy underneath.
2. The baking sheet saves the tray from cleaning.
3. Leave some space between the pieces on the tray; they expand while baking.

Substitutions

1. Ricotta can be replaced with drained cottage cheese if you don't have ricotta on hand.
2. Parmesan can be substituted with Grana Padano or another aged hard cheese.
3. Spinach can be frozen, as long as it is well squeezed.

Variations

1. You can add a bit of chopped garlic to the mixture for extra flavor.
2. If you want even more flavor, you can sprinkle sesame seeds or poppy seeds over the egg yolk before baking.
3. For a slightly different version, use spinach mixed with a bit of dill or green onion.

Serving Ideas

1. They can be placed on a platter with appetizers alongside other savory snacks.
2. They are great for a work or school lunch.
3. If serving warm, add a spoonful of sour cream on the side.

Frequently Asked Questions

1. Can I use frozen spinach directly without boiling it first?
No. It needs to be thawed and then thoroughly drained to avoid sogging the pastry.

2. Why do I need to cut the rolls before baking, not after?
The puff pastry bakes more evenly this way, and the filling doesn't spill out the edges.

3. What do I do if the filling is too soft?
Try squeezing the spinach better. You can also add grated parmesan to bind it.

4. Can I freeze the baked rolls?
They can be frozen, but the texture of the pastry may suffer upon thawing. They are best consumed fresh or within 1-2 days.

5. How do I know if they are baked enough?
The pastry should be golden brown on top, not soft at the bottom. Lift one piece gently with a spatula to check if it's cooked underneath.

Nutritional values (estimates)

For one serving (1 piece, out of 10): approximately 190-220 kcal. About 10 g fat, 15 g carbohydrates, 7 g protein, depending on the dough used and how much filling you put in each. These are indicative values and may vary if you use higher-fat cheese or a different type of dough.

Storage and Reheating

They keep well in the refrigerator for 1-2 days in a sealed container. To reheat, I place them in a conventional oven for a few minutes, not in the microwave, to keep the pastry crispy. They can also be eaten cold, straight from the fridge, if the slightly denser texture of the dough after cooling doesn't bother you.

 Ingredients: 2 packages of puff pastry, 500g spinach, 200g ricotta, 50g grated parmesan, a pinch of nutmeg, salt, pepper, 1 egg, 1 yolk for brushing

 Tags:  spinach strudel