Pumpkin, Basil & Ricotta Strudel Recipe

Name: Pumpkin, Basil & Ricotta Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g pumpkin, peeled & chopped; 2 garlic cloves; 250 g frozen spinach, thawed & drained; 250 g low-fat ricotta cheese; ½ cup basil leaves, chopped; salt & pepper; 6 sheets phyllo pastry; cooking spray; 1 egg white, lightly beaten; 2 tablespoons sesame seeds

Servings: persons

400 g pumpkin, peeled & chopped
2 garlic cloves
250 g frozen spinach, thawed & drained
250 g low-fat ricotta cheese
½ cup basil leaves, chopped
salt & pepper
6 sheets phyllo pastry
cooking spray
1 egg white, lightly beaten
2 tablespoons sesame seeds

1
Preheat oven to 180c.
2
Then in a microwave safe bowl combine pumpkin & garlic & cook on high for 8 minutes until tender (or steam it if you like).
3
Mash pumpkin/garlic mix, then combine that with the spinach & ricotta and season with salt, pepper & basil.
4
Allow to cool slightly.
5
Spray each sheet of pastry with the cooking spray & lay one on top of the other.
6
Spread some filling in the centre of the top sheet.
7
Fold in the shorter edges first, then fold the longest side over & carefully roll up.
8
Repeat steps 6 & 7 with the others.
9
Place on oven tray lined with baking paper & brush on some egg white.
10
Sprinkle with sesame seeds & bake for 35 minutes, until they're golden & crisp.
11
Serve with your favorite salad.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 g pumpkin, peeled & chopped, 2 garlic cloves, 250 g frozen spinach, thawed & drained, 250 g low-fat ricotta cheese, and more.

Yes, Pumpkin, Basil & Ricotta Strudel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin, Basil & Ricotta Strudel

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