Spinach and Cheese Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 15.31 g | (16 %) | ||
| Fat | 23.43 g | (20 %) | ||
| Carbohydrates | 12.28 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.11 g | (7 %) |
| Vitamin A | 665 mg | (83,125 %) | ||
| Vitamin D | 0.26 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 4.67 mg | (39 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 127.48 μg | (42 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 61.89 mg | (65 %) | ||
| Potassium | 453.55 mg | (11 %) | ||
| Calcium | 443.52 mg | (44 %) | ||
| Magnesium | 62.45 mg | (21 %) | ||
| Iron | 2.31 mg | (15 %) | ||
| Iodine | 1.59 μg | (1 %) | ||
| Zinc | 2.11 mg | (26 %) | ||
| Saturated fatty acids | 14.98 g | |||
| Cholesterol | 76.13 mg |
Ingredients
- Ingredients
- 2 leaves Filo dough (each about 30 x 30 cm)
- 40 grams butter
- 200 grams fresh Spinach
- 50 grams Parmesan
- 100 grams Ricotta cheese
- peppers
- Nutmeg
- salt
- 2 red Bell pepper
- 150 grams Feta
Preparation steps
Step 1
Preheat the oven to 180°C (approximately 350°F).
Place 1 sheet of filo pastry on top of a clean kitchen towel. Melt the butter in a small saucepan. Brush the filo with the melted butter.
Step 2
Place the second sheet of filo pastry on top and brush with butter.
Step 3
Rinse the spinach. Add to a pot set over low heat while still wet and allow to wilt. Remove to a bowl, cool, squeeze out excess liquid and coarsely chop. Coarsely grate the Parmesan. Stir the Parmesan and ricotta into the spinach. Season with pepper, nutmeg and Parmesan to taste. Spread the spinach mixture on top of the filo, leaving a border at all sides.
Step 4
Rinse the bell peppers, cut in half, remove seeds and white ribs, and cut into cubes. Sprinkle over the spinach mixture.
Step 5
Remove the feta cheese from the package, drain, dice and crumble over the spinach mixture.
Step 6
Fold the top and bottom borders inwards so the filling is covered by a border on 2 sides.
Step 7
Brush the edges with melted butter.
Step 8
Use the kitchen towel to gently roll the filo into a long log.
Step 9
Place on a baking sheet, brush with butter and bake until golden brown, about 30 minutes. If the filo is getting too dark, tent with aluminum foil.
