Oktoberfest Spinach Strudel
Celebrate the hearty flavors of Oktoberfest with this irresistible Spinach Strudel recipe, a flaky and golden delight that's perfect as an appetizer or a light main course. This dish combines layers of buttery phyllo dough with a rich, creamy filling made from fresh spinach, sautéed onions, garlic, tangy feta cheese, and a hint of nutmeg for aromatic warmth. The phyllo crust bakes to a crisp perfection, creating a satisfying contrast to the velvety filling. Topped with an egg wash for that gorgeous golden sheen, these strudels are baked until irresistibly crispy and are ready to enjoy in under an hour. Whether you're hosting an Oktoberfest celebration or simply craving a deliciously savory pastry, this spinach strudel is an easy, crowd-pleasing treat that's sure to impress. Serve warm with a side salad or as part of a festive spread for maximum enjoyment!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 8 sheets phyllo dough sheets
- 100 grams unsalted butter
- 300 grams fresh spinach
- 1 medium onion
- 2 cloves garlic cloves
- 150 grams cream cheese
- 100 grams feta cheese
- 0.25 teaspoons nutmeg
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons breadcrumbs
- 1 large egg
- 1 tablespoon water
Directions
Step 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Step 2
In a large skillet, melt 25 grams of butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Step 3
Add the fresh spinach to the skillet and cook until wilted, stirring occasionally. This should take about 2-3 minutes. Remove from heat and allow the mixture to cool slightly.
Step 4
Once cooled, squeeze the spinach mixture to remove excess water and transfer it to a large mixing bowl.
Step 5
Add the cream cheese, crumbled feta cheese, nutmeg, salt, and black pepper to the mixing bowl. Stir until the mixture is well combined.
Step 6
Melt the remaining butter (75 grams) in a saucepan or microwave. Lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Sprinkle a small pinch of breadcrumbs evenly across the sheet.
Step 7
Repeat the process of layering and buttering with three more phyllo sheets, sprinkling breadcrumbs between each layer. This creates one base for your strudel.
Step 8
Spoon half of the spinach mixture onto the bottom edge of the prepared phyllo layers, leaving about 2 cm (1 inch) of space along the border. Gently roll the phyllo into a log to encase the filling. Seal the edges by tucking them in and brushing them with melted butter.
Step 9
Repeat the layering and filling process with the remaining phyllo sheets and spinach mixture to create a second strudel.
Step 10
Place both strudels onto the prepared baking sheet. Whisk together the egg and water to create an egg wash, and brush it generously over the tops of the strudels.
Step 11
Bake the strudels in the preheated oven for 35-40 minutes, or until golden brown and crispy.
Step 12
Allow the strudels to cool for 5 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
| Serving size | 1066.5 grams (1066.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2325 |
| Total Fat 174.20g | 223% |
| Saturated Fat 96.10g | 481% |
| Polyunsaturated Fat 4.80g | |
| Cholesterol 681mg | 227% |
| Sodium 4465mg | 194% |
| Total Carbohydrate 146.80g | 53% |
| Dietary Fiber 16.50g | 59% |
| Total Sugars 14.70g | |
| Protein 55.40g | 111% |
| Vitamin D 70IU | 349% |
| Calcium 1030mg | 79% |
| Iron 16mg | 89% |
| Potassium 756mg | 16% |
Source of Calories