Savory Cheese Strudel with Spinach Ricotta Filling, Crispy Layered Bistro-Style

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• 10 sheets phyllo pastry (filo dough), frozen, thawed
• 100 grams unsalted butter, melted
• 400 grams fresh spinach, washed and roughly chopped
• 250 grams ricotta cheese
• 60 grams parmesan cheese, finely grated
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 egg, beaten
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp olive oil
• 30 grams panko bread crumbs, for layering
• 1 tbsp sesame seeds, for sprinkling

👩‍🍳 Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant and softened, about 3 minutes.
2. 2 Add the spinach to the skillet and stir continuously until wilted and the liquid has reduced, about 4-5 minutes. Remove from heat and let cool, then squeeze out a bit to remove excess water.
3. 3 In a large bowl, combine the sautéed spinach, ricotta cheese, half of the parmesan cheese, the beaten egg, nutmeg, salt, and pepper. Mix well until you have a thick, evenly combined filling.
4. 4 Preheat the oven to 400°F (200°C) for 10 minutes before use. Prepare a flat baking sheet lined with parchment paper.
5. 5 Lay 1 sheet of phyllo pastry on a clean work surface, brush lightly with melted butter using a pastry brush, then sprinkle with a bit of panko bread crumbs. Stack a second phyllo sheet on top, repeating the brushing and sprinkling process until you have 5 stacked sheets.
6. 6 Spread the spinach-ricotta filling lengthwise along the bottom edge of the stacked phyllo, leaving a 1¼-inch (3 cm) border on the left and right sides for folding.
7. 7 Gently roll the phyllo from the bottom up like rolling a log, tucking in both ends so the filling doesn't spill out during baking. Place the roll seam-side down on the baking sheet.
8. 8 Repeat steps 5-7 with the remaining 5 phyllo sheets and remaining filling to make a second strudel roll.
9. 9 Brush the outside of the strudels with the remaining melted butter, then sprinkle evenly with the remaining parmesan cheese and sesame seeds.
10. 10 Bake in the oven at 400°F (200°C) for 25-30 minutes, until the phyllo pastry is golden brown and looks crispy and layered.
11. 11 Remove from the oven and let rest for 5-10 minutes before slicing so the filling doesn't spill out. Cut on the diagonal with a sharp knife into pieces and serve warm.

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📊 Nutrition Facts / serving

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