Description
Golden, flaky puff pastry wrapped around a savory mix of sautéed vegetables, wilted spinach, and tangy feta, baked until crisp. A make-ahead, crowd-pleasing vegetarian main that reheats beautifully.
Ingredients
- Puff pastry sheets, 1 package (about 14 oz)
- Olive oil, 2 tablespoons
- Onion, 1 medium, finely chopped
- Garlic, 2 cloves, minced
- Red bell pepper, 1, diced
- Zucchini, 1 small, diced
- Carrots, 2 small, grated
- Mushrooms, 1 cup, sliced
- Spinach, 2 cups fresh
- Feta cheese, 1/2 cup crumbled
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
- Egg, 1, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic and sauté until fragrant and translucent, about 3 to 4 minutes.
- Add the diced red bell pepper, diced zucchini, grated carrots, and sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are softened and any released liquid has mostly evaporated, about 6 to 8 minutes.
- Stir in the fresh spinach and cook until just wilted. Season the mixture with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and let the filling cool for 5 to 10 minutes.
- On a lightly floured surface, roll out the puff pastry sheet(s) to smooth any folds and create an even rectangle.
- Place the cooled vegetable filling down the center of the pastry, leaving a 1 to 1.5 inch border on each side. Sprinkle 1/2 cup crumbled feta evenly over the filling.
- Brush the pastry edges with a little beaten egg, then fold the long sides over the filling and fold or pinch the short ends to seal. Place the assembled strudel seam-side down on the prepared baking sheet.
- Brush the top of the strudel with the remaining beaten egg and score the top lightly with a sharp knife to allow steam to escape and to create a decorative finish.
- Bake in the preheated oven for 30 to 35 minutes, until the pastry is golden brown and crisp.
- Remove from the oven and allow the strudel to rest for 5 to 10 minutes so the filling sets. Slice into 6 generous portions and serve warm.
Notes
- Egg wash: Brushing with beaten egg gives an irresistible golden shine and helps seals to hold.
- Cooling the filling: Let the filling cool slightly before wrapping to prevent a soggy bottom.
- Make-ahead: Assemble the strudel and refrigerate up to 24 hours before baking, or freeze wrapped for longer storage.
- Roast for depth: For deeper flavor, roast the vegetables first instead of sautéing.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 280
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg