06/14/2026
Spinach - Feta Strudel
* 275 grams of phyllo or puff pastry, 1 roll
* 2 cloves of minced garlic
* 350 g (2 cups) of spinach (frozen, thawed, drained spinach)
* 100 g (0.88 cups) feta cheese
* 100 g (0.88 cups) Gouda cheese
* 1 egg
* salt
* pepper
For brushing & Topping
* 1 egg
* 125 g of mozzarella
* Toasted Sesame seeds
Mix thawed & drained spinach with feta and Gouda cheeses as well as garlic and seasonings with the one egg.
Put three sheets of phyllo dough brushed with melted butter between them (or a sheet of puff pastry) on parchment paper and layer the spinach mixture in the center, flattening neatly as you go.
Cut strips on each side of the dough from the spinach mixture and on down. Braid the strips you just cut, overlapping the spinach, tucking in the two ends. Brush with eggwash, followed by seasonings and add slices of mozzarella down the strudel middle. Brush more of the egg mixture over the mozzarella slices and top with sesame seeds and more seasonings (I used my chive blossom and lemon sea salt) with the sesame seeds and cracked pepper.
Bake at 350f/180 degrees - 35 minutes.
If you want more golden bubbly mozzarella, you can put it under the broiler for an additional minute.
