Savory Cheese & Spinach Strudel Recipe

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Savory Cheese & Spinach Strudel

Judith Hannemann


Excellent for a lunch or light dinner. Tastes good cold as well. Also will double as an appetizer.

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30 Min


35 Min


phyllo dough sheets, defrosted
1 c
ricotta cheese, either part-skim, whole or non-fat
1/4 c
pecorino romano cheese
2 Tbsp
toasted slivered almonds or pine nuts
3 large
garlic cloves, minced
2 c
baby spinach, well washed and shredded
1 Tbsp
basil, fresh, chopped
1 Tbsp
fresh parsley, chopped
1 large
egg, beaten
1 tsp
1/2 tsp
black pepper
1 Tbsp
olive oil
olive oil for brushing phyllo sheets

Directions Step-By-Step

Heat the 1 tbs olive oil in a large saucepan. Add minced garlic and stir. Add shredded spinach and stir until spinach is wilted. Remove from heat; set aside until cooled.
Toast almonds or pine nuts by placing in a non-stick skillet and heat over medium heat tossing or stirring often until lightly toasted and aromatic. Let cool.
Preheat oven to 375 degrees. In a large bowl, combine the cheeses, almonds or pine nuts, parsley, basil, salt, pepper and egg. Add wilted spinach/garlic mixture. Combine well.
Prepare phyllo as follows:
Lay one sheet of phyllo on flat, dry surface. Brush with olive oil. Place another sheet on top of this and repeat until all sheets are used.
Place filling in the center of the phyllo sheets. Fold the short ends inward, then roll up from the long side. Place on baking sheet lined with parchment paper. Brush top of strudel with additional olive oil and sprinkle with about 1 tsp of Pecorino Romano cheese.
Bake at 375 degrees for 30-35 minutes, or until crust is golden brown.

About this Recipe