Are you tired of serving the same old boring dishes at your dinner parties? Do you want to impress your guests with something unique and flavorful? Then, look no further than this elegant and delicious goat cheese and spinach strudel recipe. With its flaky crust and bold flavors, this dish is sure to take your culinary skills to the next level. Today, I will provide you with everything you need to know to make this stunning dish, including ingredient substitutions, preparation tips, and serving suggestions. Don’t miss out on the opportunity to wow your guests with this show-stopping recipe.
Goat cheese and spinach strudel
Oven – Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Saute – In a large skillet, over medium heat, add the oil and saute the chopped onion and minced garlic until fragrant. Then, add the spinach leaves and cook the spinach until it wilts. Season with salt and pepper powder. Then, remove it from the heat and let it cool until barely warm.Pro tip – Make sure to evaporate excess moisture from the pan so the phyllo does not become soggy.
Phyllo – Place the sheets of phyllo dough on a clean work surface and brush them with melted butter. You will need 4 layers of filo, each brushed with melted butter.Pro tip – Watch the video to see my easy method to brush the sheet with butter and stack them. Spinach – Next, spread the sauteed spinach over the top layer of phyllo dough, leaving a 2-inch border on all sides. Then, crumble or slice the goat cheese and spread it all over the spinach.
Shape – Roll the phyllo around the filling, folding the edges inside as you go. Then, place the strudel onto the prepared baking sheet and brush it with more melted butter. Bake the goat cheese and spinach strudel for 25-30 minutes, or until the phyllo dough is golden brown and crispy. Let it cool for a few minutes before slicing.
Frequently asked questions
Thank you for sharing - Save for later
First of all, make sure to thaw the phyllo dough properly before using it. If it’s not completely thawed, it may tear or become too brittle to work with. Additionally, brush each layer of phyllo dough with melted butter or oil to ensure that it stays moist and crispy. When filling the strudel, don’t overstuff it. Too much filling can cause the dough to tear or become soggy. Also, spread the mixture evenly over the dough and leave a border around the edges to prevent any filling from leaking out. When rolling the strudel, be gentle but firm. Also, don’t roll it too tight as it can burst during baking. Leave some room for the steam to circulate. You want to ensure the filling stays in place and the dough is wrapped well around it. And if you’re having trouble rolling it, you can use a kitchen towel to help you. Finally, let the strudel cool for a few minutes before slicing it. This will help it set and make it easier to cut. Once it’s sliced, serve it with your favorite sides and enjoy!
One simple option is to slice the strudel into bite-sized pieces and serve it as an appetizer. Another idea is to pair it with a light salad or roasted vegetables for a delicious main course. If you’re serving the strudel as an appetizer, consider adding some extra flavor with a dipping sauce such as honey mustard or balsamic glaze. For a main course, try pairing it with a side of roasted sweet potatoes or a simple green salad with a vinaigrette dressing. No matter how you choose to serve this delicious dish, remember to let it cool for a few minutes before slicing to ensure it sets properly. And if you’re looking for more tips on how to make this dish a success, be sure to check out the frequently asked questions section for helpful guidance.
