Pumpkin Cheese and Spinach Coil Strudel (Oamc)

1. 1

   Preheat oven to 180C (160C fan forced).

2. 2

   Steam pumpkin in a large saucepan over simmering water for 10 to 12 minutes or until tender (I would use my electric steamer) and then drain.

3. 3

   Put pumpkin in a pan over moderate heat until dry and then remove from heat and mash.

4. 4

   Add spinach to pumpkin, cook and stir over moderate heat for 2 to 3 minutes or until spinach wilts and then stir in cheddar cheese, cool and then stir in fetta.

5. 5

   Grease a 20cm (base diameter) round springform pan.

6. 6

   Stack 2 sheets of the pastry on a flat work surface and brush lightly with butter between sheets.

7. 7

   Place a quarter of the filling in a thin line lengthwise along a pastry edge and then roll up to enclose filling.

8. 8

   Starting at the centre of prepared pan, carefully coil the roll, seam side down.

9. 9

   Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.

10. 10

    Brush top of strudel with any remaining butter, sprinkle with poppy seeds.

11. 11

    Place pan on a baking tray and bake for 25 to 30 minutes or until golden.

12. 12

    If serving now slice and suggested you serve with steamed beans.

13. 13

    For freezing (OAMC) - wrap cooled strudel in plastic food wrap and freeze for up to 3 months.

14. 14

    To reheat thaw in fridge overnight and then put on a baking tray covered with foil and bake in an oven preheated to 180C (160C fan forced) for about 15 to 20 minutes or until heated.

15. 15

    TIPS - don't overcook pumpkin, mix will become too soft.

16. 16

    Cover filo pastry with a damp tea towel when not using.

17. 17

    REDUCE FAT - butter4 every alternate pastry sheet or use cooking oil spray instead of butter.

* Per serving · 4 servings · Values may vary.