Vegetable strudel with feta

Vegetable strudel with feta
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  • Ready in: ~2 hours (1 hour prep, 1 hour baking)
  • Serves: 4
  • Complexity: medium


  • 2 puff pastry sheets (1 packet of 850g)
  • 6-7 tbsp butter or margarine
  • 350g washed spinach
  • 3 potatoes, sliced
  • 2 courgettes, sliced
  • 150g mushrooms, sliced
  • 1 roast red pepper (from a jar), cut into strips
  • 1 chopped onion
  • 180g bacon, chopped
  • 450g feta, cut into cubes
  • 200ml cream
  • 2 eggs


    1. Wilt the spinach in some water, drain well, chop it roughly and sautee it in 2tbsp butter, until the liquid has reduced. Boil the potatoes for 10 minutes and lightly sautee them in 2tbsp butter or margarine. Sautee the cougettes in 1tbsp butter or margarine and then sautee the mushrooms in the remaining butter and margarine.

    2. Beat the eggs together with the cream and salt and pepper. Spread the two puff pastry sheets on a flat surface and layer the vegetables on top (potatoes, courgettes, mushrooms). Sprinkle the bacon and red pepper on top, and then layer the spinach. 

    3. Pour 2/3 of the egg and cream mixture over the spinach, and then add the feta. Roll up the puff pastry sheets, and brush the remaining egg and cream mixture onto the pastries. 

    4. Place the strudels on a nonstick ovenproof dish, slice the top of the pastries using a knife, and bake at  200-220 °C for 45’-50’, until golden brown. Serve in slices 3-4 cm thick.