Learn how to make a flaky, savory Spinach and Feta Strudel with this detailed step-by-step recipe. Filled with spinach, feta cheese, herbs, and wrapped in crisp pastry, this delicious strudel is perfect for lunch, dinner, brunch, or entertaining guests.

Spinach and Feta Strudel: A Crispy and Flavorful Mediterranean-Inspired Delight

If you’re looking for a savory pastry that’s both elegant and easy to prepare, this Spinach and Feta Strudel is an excellent choice. Layers of flaky pastry encase a rich filling of spinach, creamy feta cheese, herbs, and aromatic seasonings. Inspired by Mediterranean flavors, this strudel makes a wonderful appetizer, light meal, or side dish. Serve it warm with a fresh salad or a bowl of soup for a satisfying meal.

Why You’ll Love This Recipe

Crispy, golden pastry with a tender filling
Packed with spinach and protein-rich cheese
Great for brunches, lunches, and gatherings
Can be prepared ahead of time
Delicious served warm or at room temperature

Preparation Time

Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour 5 minutes
Servings: 6–8

Ingredients

For the Filling

500 g (1 pound) fresh spinach, roughly chopped
200 g (7 ounces) feta cheese, crumbled
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil
1 large egg
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
¼ teaspoon nutmeg
½ teaspoon black pepper
¼ teaspoon salt (adjust according to the saltiness of feta)

For the Strudel

6 sheets phyllo pastry, thawed
4 tablespoons melted butter or olive oil for brushing
1 egg, beaten (for egg wash)
1 tablespoon sesame seeds (optional)

Equipment Needed

Large skillet
Mixing bowl
Baking sheet
Parchment paper
Pastry brush
Sharp knife

Step-by-Step Directions

Step 1: Prepare the Spinach

Wash the spinach thoroughly and drain well. Roughly chop the leaves if they are large.

Heat a large skillet over medium heat and add the olive oil. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Add the spinach and cook until wilted, about 3–5 minutes. Remove from the heat and allow the mixture to cool slightly.

Step 2: Remove Excess Moisture

Transfer the cooked spinach mixture to a colander or clean kitchen towel.

Squeeze out as much excess liquid as possible. This step is essential because too much moisture can make the pastry soggy.

Place the drained spinach mixture into a large mixing bowl.

Step 3: Make the Filling

Add the crumbled feta cheese, egg, dill, parsley, nutmeg, black pepper, and salt to the spinach.

Mix everything together until well combined.

Taste the mixture and adjust seasoning if necessary.

Step 4: Prepare the Pastry

Preheat your oven to 190°C (375°F).

Line a baking sheet with parchment paper.

Place one sheet of phyllo pastry on a clean work surface and lightly brush it with melted butter or olive oil.

Place a second sheet on top and brush again. Repeat until all six sheets are layered.

Step 5: Add the Filling

Spread the spinach and feta filling along one long edge of the pastry stack, leaving about 2 inches of space around the edges.

Shape the filling into an even log.

Fold in the short sides to help contain the filling during baking.

Step 6: Roll the Strudel

Starting from the filled edge, carefully roll the pastry into a tight log.

Transfer the rolled strudel seam-side down onto the prepared baking sheet.

Brush the entire surface with beaten egg.

Sprinkle sesame seeds over the top if desired.

Step 7: Score and Bake

Using a sharp knife, lightly score the top of the strudel into serving portions. Do not cut all the way through.

Bake for 35–40 minutes or until the pastry is deep golden brown and crisp.

Step 8: Cool and Serve

Remove the strudel from the oven and let it rest for 10 minutes.

Slice along the scored lines and serve warm.

Serving Suggestions

This Spinach and Feta Strudel pairs beautifully with:

Greek salad
Tomato cucumber salad
Roasted vegetables
Lentil soup
Yogurt and herb dip
Tzatziki sauce

Storage Instructions

Refrigeration

Store leftover strudel in an airtight container in the refrigerator for up to 3 days.

Freezing

Wrap the baked and cooled strudel tightly in plastic wrap and foil. Freeze for up to 2 months.

Reheating

Reheat in a 180°C (350°F) oven for 10–15 minutes to restore crispness. Avoid microwaving if possible, as it can soften the pastry.

Recipe Tips for Success

Always remove excess moisture from the spinach.
Keep unused phyllo sheets covered with a damp towel to prevent drying out.
Use high-quality feta cheese for the best flavor.
Fresh herbs provide a brighter taste than dried herbs.
Score the pastry before baking for easier slicing later.

Variations

Spinach and Ricotta Strudel

Replace half of the feta with ricotta cheese for a creamier filling.

Mushroom Spinach Strudel

Add 1 cup sautéed mushrooms to the filling for extra texture and flavor.

Vegan Version

Use vegan feta, omit the egg in the filling, and brush the pastry with olive oil instead of egg wash.

Final Thoughts

This Spinach and Feta Strudel combines flaky pastry with a savory, herb-filled spinach and feta filling for a dish that is both comforting and impressive. Whether served as a centerpiece for brunch, a light dinner, or a crowd-pleasing appetizer, this recipe delivers Mediterranean-inspired flavor in every crisp, golden slice. Its simple ingredients and straightforward preparation make it a reliable recipe you’ll want to make again and again.