Spinach Strudel

Spinach Strudel
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Spinach Strudel

Recipe by Katrin BichlerCourse: Lunch, DinnerCuisine: Austrian
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 3-4 sheets of filo dough

  • 20 oz of baby portobello mushrooms (sliced if you don’t want to slice them yourself)

  • 2 bunch of swiss chard or 2 bags of baby spinach (12 oz of chopped, frozen spinach works too).

  • 4 oz of amaranth (see note below)

  • 1 pkg feta cheese (also works without cheese)

  • Salt, Pepper, optional: ground mustard seeds

  • Olive oil

  • You’ll Also Need

  • A big mixing bowl

  • A clean kitchen towel

  • Mesh strainer

  • Baking paper

  • Baking brush

  • Pots and pans

Directions

  • Bring a pot of water to a boil, add salt and boil the washed amaranth for a minute and then reduce the heat to let it simmer for about 20-30 mins. In the meanwhile wash and chop the swiss chard and blanch it for half a minute in a pot of boiling water. Pour it into a strainer and chill with cold water and put it in the mixing bowl. Clean and slice the portobello mushrooms, fry them in a pan with a bit of olive oil until done. Once the amaranth is done, pour out the remaining water with a fine strainer and add it with the mushrooms into the bowl with the spinach. Crumble the feta cheese. Season to taste with salt, pepper, and ground mustard seeds. Mix everything together.
  • Now we prepare the filo dough in the same way as for the apple strudel. Lay out one sheet on a clean kitchen towel. Brush olive oil on it and layer up to 4 sheets in the same manner. Then distribute your filling on the lower third of your sheet. Make sure there is about a 1” border of free space on each side of the sheet. Wrap in the short edge side and then roll your strudel. Brush a final layer of olive oil on top of everything and bake it in the oven for 30-45 mins at 390 degrees until the filo dough is crispy and brown.

Notes

  • ABOUT AMARANTH
    Amaranth is available at the coop. Kat likes it for several reasons:
    1. It has a really nice nutty flavor
    2. It gives a bit more crunch and consistency with the spinach and mushrooms, which can be juicy. The amaranth holds the whole stuffing together.
    3. Generally, amaranth is quite a cool staple. It’s a “pseudograin”, so it’s gluten free and it’s also nutrient packed. When she went vegetarian she started including it more and more into her diet because it has a lot of iron.