Spanakopita - Greek Spinach-Feta Strudel Recipe

Name: Spanakopita - Greek Spinach-Feta Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1000 g fresh spinach, chopped (or 600g frozen); 200 g puff pastry (one large sheet, or phyllo dough); 250 g ricotta cheese; 200 g feta cheese (small cubes); 50 g chopped walnuts (or almonds, or pine nuts); 1 large red onion (chopped); 5 -6 garlic cloves; 1 dash nutmeg; 1/2 teaspoon vegetable broth, granules; 1 tablespoon olive oil; 1 tablespoon melted butter; 1 tablespoon sesame seeds

Servings: persons

1000 g fresh spinach, chopped (or 600g frozen)
200 g puff pastry (one large sheet, or phyllo dough)
250 g ricotta cheese
200 g feta cheese (small cubes)
50 g chopped walnuts (or almonds, or pine nuts)
1 large red onion (chopped)
5 -6 garlic cloves
1 dash nutmeg
1/2 teaspoon vegetable broth, granules
1 tablespoon olive oil
1 tablespoon melted butter
1 tablespoon sesame seeds

1
Heat oil in a large frying pan (or skillet) and add chopped onion and minced garlic (adjust amount to your taste).
2
Let fry until translucent.
3
Add chopped spinach and let wilt.
4
Season with nutmeg, vegetable broth granules, salt and pepper.
5
Add ricotta cheese and stir to dissolve.
6
Crumble walnuts to mixture.
7
Add feta cubes and stir again.
8
Let spinach filling cool for a couple of minutes.
9
Meanwhile heat oven to 175u00b0C and cover a baking tray with baking paper.
10
Place puff pastry on baking tray and brush sides with melted butter.
11
Pour cooled spinach mixture on pastry and cover two thirds of the pastry with mixture, leave half inch wide edges on the sides and bottom.
12
Fold in bottom and sides and roll pastry to a strudel, seam side down.
13
Brush with the rest of the melted butter.
14
Bake for about 25minutes at 175u00b0C until golden brown. After 15 minutes sprinkle strudel with sesame seeds.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1000 g fresh spinach, chopped (or 600g frozen), 200 g puff pastry (one large sheet, or phyllo dough), 250 g ricotta cheese, 200 g feta cheese (small cubes), and more.

Yes, Spanakopita - Greek Spinach-Feta Strudel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanakopita - Greek Spinach-Feta Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions