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Are you ready to indulge in a dish that combines the creamy richness of ricotta with the fresh, earthy flavor of spinach? Welcome to the world of Spinach and Ricotta Strudel , where every bite is a harmonious blend of savory filling wrapped in a crispy, golden pastry. Picture this: it’s Sunday afternoon, and your kitchen smells like buttery perfection as you roll out delicate phyllo dough. You’re about to create something magical—a dish that’s both comforting and impressive enough for guests. Whether you’re hosting brunch or simply craving something special for dinner, this recipe will leave everyone asking for seconds.
This isn’t just any ordinary strudel; it’s one I discovered while visiting Austria years ago. Walking through Vienna’s bustling streets, I stumbled upon a cozy café serving homemade strudels filled with everything from apples to cheese. Inspired by their creativity, I brought back the idea and adapted it into my own version using spinach and ricotta—a pairing so divine, it feels almost too good to be true. What makes this recipe extra special? It’s simple, quick, and family-friendly, yet still delivers restaurant-quality results. If you enjoyed our Garlic Herb Breadsticks , you’re going to absolutely adore this strudel. So grab your apron, preheat the oven, and let’s dive into why this dish deserves a spot on your table!
What is Spinach and Ricotta Strudel?
Ever wondered why it’s called “strudel”? The word itself comes from the German term meaning “whirlpool” or “eddy,” which perfectly describes the swirling layers of flaky pastry encasing its delicious filling. Imagine biting into a warm slice of this masterpiece—it’s like discovering a hidden treasure within each fold. And who doesn’t love a little mystery wrapped in buttery goodness?
As for the filling? Well, we’ve taken two humble ingredients—spinach and ricotta—and elevated them into pure bliss. Together, they form a creamy, cheesy mixture that’s rich without being overwhelming. As the saying goes, “Sometimes the simplest things are the most extraordinary.” Give it a try and let us know how it turns out! Trust me, once you taste it, you’ll understand why this dish has become a staple in my home.
Why You’ll Love This Spinach and Ricotta Strudel
There’s no denying that Spinach and Ricotta Strudel is a standout dish. Here are five reasons why you’ll fall head over heels for it:
1. A Unique Flavor and Texture Combination
This creamy, cheesy dish is like a warm hug in a bowl—or should I say, a flaky crust. The combination of tender spinach, velvety ricotta, and crispy phyllo dough creates an irresistible texture contrast that keeps you coming back for more. Plus, the addition of nutmeg adds a subtle sweetness that complements the savory filling beautifully. For those who enjoy experimenting with flavors, check out our pillsbury puff pastry—it pairs wonderfully with this strudel!
2. Cost-Saving Benefits of Making It at Home
Who needs takeout when you can make gourmet meals right in your own kitchen? By preparing this strudel yourself, you save money while ensuring top-notch quality. Store-bought versions often skimp on fresh ingredients, but with this recipe, you have full control over what goes inside. Not only does it taste better, but it’s also healthier and easier on your wallet.
3. Special Ingredients That Enhance the Dish
The secret weapon here? Freshly grated Parmesan sprinkled generously over the filling. Its salty tang balances the mildness of the ricotta and spinach, taking the entire dish to another level. Don’t forget the egg wash for that golden sheen—it’s the finishing touch that transforms ordinary into extraordinary.
So what are you waiting for? Gather your ingredients and get started—you won’t regret it!
Ingredients for Spinach and Ricotta Strudel
Key Ingredients
- 10 sheets of phyllo dough (thawed if frozen)
- 16 oz fresh spinach, chopped and blanched
- 8 oz ricotta cheese
- 1 cup grated Parmesan cheese
- 2 large eggs, divided (1 for the filling, 1 for the egg wash)
- ½ tsp ground nutmeg
- Salt and pepper, to taste
- ¾ cup unsalted butter, melted
- Optional: Dash of lemon zest for brightness
For dietary substitutions:
- Use vegan cream cheese instead of ricotta for a plant-based option.
- Replace regular phyllo dough with gluten-free alternatives.
Essential Tools
To achieve success with this recipe, you’ll need the following tools:
- Baking sheet : Large enough to fit the assembled strudel.
- Pastry brush : Perfect for applying melted butter evenly across the phyllo layers.
- Mixing bowl : Combine the filling ingredients effortlessly.
- Sharp knife : Slice the strudel neatly after baking.
If you don’t have all these items, don’t worry! Most tasks can be done with basic kitchen equipment. For example, use a spoon to spread butter if you lack a pastry brush. Need some recommendations? Check out our favorite baking supplies via these affiliate links .
How to Make Spinach and Ricotta Strudel
Quick Overview
This recipe is surprisingly straightforward despite its impressive appearance. With minimal prep time and simple steps, even beginners can master it. The result? A luscious, layered strudel bursting with flavor and boasting a perfectly crisp exterior.
Step-by-Step Instructions
Step 1: Prepare the Filling
- Squeeze excess moisture from the blanched spinach using paper towels.
- In a mixing bowl, combine the spinach, ricotta, Parmesan, 1 egg, nutmeg, salt, and pepper until smooth.
Step 2: Assemble the Strudel
- Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter.
- Repeat with additional sheets, stacking them together and brushing each layer with butter.
- Spread the spinach-ricotta mixture along the center of the dough, leaving a border around the edges.
Step 3: Roll and Seal
- Fold the sides of the phyllo inward, then carefully roll up the strudel jelly-roll style.
- Place seam-side down onto a parchment-lined baking sheet.
- Brush the exterior with the remaining melted butter and beaten egg for shine.
Step 4: Bake
- Preheat your oven to 375°F (190°C).
- Bake the strudel for 25–30 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
What to Serve with Spinach and Ricotta Strudel
No meal is complete without thoughtful pairings. Here are some ideas to enhance your dining experience:
- Side dishes : Roasted vegetables, such as asparagus or Brussels sprouts, add color and crunch.
- Drinks : Pair with a crisp white wine like Sauvignon Blanc or sparkling water infused with citrus slices.
- Condiments : Drizzle with balsamic glaze or serve alongside a dollop of sour cream.
Top Tips for Perfecting Spinach and Ricotta Strudel
- Substitutions : Swap dairy-based ricotta for silken tofu blended with nutritional yeast for a vegan alternative.
- Prep ahead : Blanch the spinach and prepare the filling up to a day in advance to save time.
- Avoid common mistakes : Be careful not to overfill the strudel, as this could cause it to burst during baking.
Storing and Reheating Tips
Store leftover strudel in an airtight container in the refrigerator for up to three days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes. Alternatively, freeze portions individually for up to two months. Simply thaw overnight in the fridge before reheating.
Repurpose leftovers by crumbling them into salads or crumbling them over pasta dishes for added crunch.
Conclusion
In conclusion, Spinach and Ricotta Strudel is a delightful fusion of simplicity and sophistication. Its ease of preparation, budget-friendly nature, and crowd-pleasing appeal make it ideal for any occasion. Whether you’re looking to impress friends or treat yourself to a comforting meal, this dish won’t disappoint. Leave a comment below sharing your thoughts, rate the recipe, and explore other creations like our pumpkin cheesecake pie . Happy cooking! Can’t wait to hear how you liked it!
FAQs (Frequently Asked Questions)
Can I make this dish ahead of time?
Absolutely! Prepare the filling and assemble the strudel the night before. Store it in the refrigerator and bake fresh the next day.
What can I substitute for ricotta?
Silken tofu blended with nutritional yeast works great for vegans. Cottage cheese can also serve as a non-dairy substitute.
Can I make this recipe vegan/gluten-free/keto-friendly?
Yes! Refer to the ingredient list above for detailed substitutions tailored to various diets.
How do I fix common mistake?
If the filling seems watery, ensure you thoroughly drain the spinach before mixing. Overcooking leads to dryness, so monitor the baking time closely.
Can I double or halve this recipe?
Definitely! Adjust the quantities proportionally based on your desired yield.
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Spinach and Ricotta Strudel
Print RecipeIngredients
- Phyllo Dough Sheets (10 sheets, thawed if frozen)
- Fresh Spinach (16 oz, chopped and blanched)
- Ricotta Cheese (8 oz)
- Grated Parmesan Cheese (1 cup)
- Large Eggs (2, divided—1 for filling, 1 for egg wash)
- Ground Nutmeg (½ tsp)
- Salt and Pepper (to taste)
- Unsalted Butter (¾ cup, melted)
- Lemon Zest (a dash, for brightness)
Instructions
Step 1: Prepare the Filling
- Squeeze out excess moisture from the blanched spinach using paper towels or a clean kitchen cloth.
- In a mixing bowl, combine the spinach, ricotta cheese, grated Parmesan, 1 egg, ground nutmeg, salt, and pepper. Mix until smooth and set aside.
Step 2: Assemble the Strudel
- Lay one sheet of phyllo dough on a clean, flat surface. Lightly brush it with melted butter. Repeat with additional sheets, brushing each layer with butter to ensure flakiness.
- Spread the spinach-ricotta mixture evenly along the center of the phyllo dough, leaving about 1 inch of space on the sides.
Step 3: Roll and Seal
- Fold the sides of the phyllo dough inward over the filling. Carefully roll up the strudel jelly-roll style, tucking in the edges as you go. Place the assembled strudel seam-side down onto a parchment-lined baking sheet.
Step 4: Apply Egg Wash
- Brush the top of the strudel generously with the remaining melted butter and the beaten egg. This will give it a golden, crispy crust.
Step 5: Bake
- Preheat your oven to 375°F (190°C).
- Bake the strudel for 25–30 minutes, or until the crust is golden brown and crispy.
Step 6: Cool and Serve
- Allow the strudel to cool slightly before slicing into portions. Serve warm with a side salad, roasted vegetables, or drizzled with balsamic glaze for an extra touch of flavor.
