Martin Conway

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Feta & Spinach Strudel

Serves 6

200g Bag of spinach leaves

175g Jar sun dried tomatoes in oil

200g Feta cheese

50g Cheddar cheese

30g Pine nuts

2 Eggs

6 sheets Filo pastry

Here’s what you do

Put the spinach into a large pan. Pour over a couple tbsp water,  then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Lightly toast the pine nuts in a dry frying pan until just coloured. Roughly chop the tomatoes and put into a bowl along with the spinach, feta, Cheddar, pine nuts and eggs, mix well and season to taste (pinch of nutmeg works well). Carefully unroll the Filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sun dried tomato oil.  Now place another sheet on top so that you have a sheet that is 2 sheets thick. Then spoon on a third of the filling along the short edge leaving about 1.5cm from each edge. Roll up the Filo tucking in the sides so you finish up with a sausage looking pastry. Brush with a little more oil and place on a greased baking sheet and repeat with the other two.  Heat oven to 180C/fan 160C/gas 4. Cook the strudels for 30 mins until the pastry is crisp and golden brown.