Friday, February 18, 2011

Spinach Feta and Sundried Tomato Strudel


These days, as I waddle around my kitchen in the ever-increasing heat, I am always grateful for dinners that don't take too long and can be paired with a salad. And possibly a potato of some description. The only real requirement is that they have to taste amazing, or I'm not interested. Pretty much standard for the Veggie Mama kitchen where bland food is banned!

But seriously, who doesn't love a dinner that's put together quickly and left in the oven to do its thang without stirring or watching or hovering?

Being that frozen spinach is really quite ... spinach-y ... it's not to everybody's fancy. But it's so convenient and it's packed full of nutrients that both veggies and non-veggies alike can benefit from. The best part is you can pair it with other strongly-flavoured ingredients and the result is like a party in your mouth. I particularly enjoy this soft spinach-feta-tomato combo wrapped in a flaky, parmesan-topped pastry - its so much nicer than anything you get at the shops.

This can be doubled or tripled or whatever you like, just stick your pieces of pastry together at the ends to make an extra-long roll, or bake them in little individual parcels*.

Serves 2

Ingredients:

250g frozen spinach, defrosted and squeezed of all liquid
1 cup feta
1/2 cup sundried tomato
1 egg
1/2 cup cheddar cheese
1 sheet frozen puff pastry, thawed
Milk or melted butter to brush over, and grated parmesan to sprinkle

Directions:

1. Preheat your oven to 180C.

2. Mix spinach, feta, sundried tomato, egg and cheddar cheese in a bowl.

3. Spoon on to the middle of your pastry, making a long fat lump that has a narrow gap of pastry at each end, and a wider gap at the top and bottom.

4. Starting with the narrow bits, fold the pastry in. Then fold top and bottom over.

5. Place upside down on a baking tray, brush over milk or melted butter and add parmesan.

6. Bake 20-25 minutes until golden brown and heated through.


Now there's absolutely no reason why you need to stick entirely to these ingredients, except for the fact that they're delicious. You could use fresh spinach, a different cheese, add pine nuts... anything you like. What ar your thoughts? What would you use?

*yeah, right...

8 comments:

  1. MMmm that looks so good!

    I think pumpkin, spinach and feta would go lovely with this.

    xx

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  2. My Mike would love Olives mixed in with it. Sounds delish. You know I'm going to have to make it!!

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  3. Oh yum, this sounds and looks so good!

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  4. yes!!! pumpkin!!! Roasted wtih some honey.... yum x

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  5. I'm with Mike! Olives would definitely be a welcome addition x

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  6. Nice and simple and delicious! Live this one, thanks xx

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  7. I'm so happy to have this here. Will be scouring through all of your recipes.  My 9 year old son decided yesterday that he would like to become a vegetarian (says he can't in good conscience justify eating meat anymore. I almost cried. I was a vegarian for years, and am so proud of him). We'll go through and pick recipes out together.  I'm going to do it with him, and he realises that the only way I'll support this is if he tries new foods, things he's previously resisted so that he stays healthy. This will, I suspect become a wonderful resource for us both.  


    Will be starting with THAT up there!

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  8. Oh that's lovely! How wonderful your son has such compassion at that age. I hope you find some new favourites and tell him I think he's great :)

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