When I think of strudel I usually think of the sweet Austrian kind, packed with apples and cinnamon and raisins. But strudel is also great as a savoury dish. This is one of my favourites, and is quick and easy to make.
Each strudel is a light meal for 2-3 adults, but with a few mini boiled potatoes or a loaf of garlic bread, it can be made into something rather more substantial.
- 1 sheet puff pastry
- 1 onion, diced
- 5 or 6 small mushrooms, sliced
- 1tsp olive oil
- 400g frozen spinach, thawed and very thoroughly drained
- 200g feta cheese, chopped small
- 50g ham, chopped small
- salt and pepper to taste
Pre-heat the oven to 180C and unroll the pastry sheet onto a baking tray. Fry the onion and mushroom in the oil until soft, and then mix all the ingredients (except for the milk and pastry!) together. Put the filling in a sausage shape in the middle of the pastry, fold the sides over and tuck in the ends to make a parcel. Brush the pastry with the milk and bake in the oven for 25-30 minutes until the pastry is golden brown. Serve immediately.