Slovenian Spinach and Cheese Strudel

Ingredients

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250g (9 oz) cottage cheese 250g (9 oz) cottage cheese
• 2 eggs 2 eggs
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 8 sheets of phyllo pastry 8 sheets of phyllo pastry
• 100g (3.5 oz) melted butter 100g (3.5 oz) melted butter

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, sauté the chopped onion and minced garlic until translucent.
3. 3.
   Add the fresh spinach leaves to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the cottage cheese, eggs, chopped parsley, dried thyme, salt, and pepper. Mix well.
5. 5.
   Squeeze out any excess liquid from the cooled spinach and add it to the cheese mixture. Stir until evenly combined.
6. 6.
   Lay one sheet of phyllo pastry on a clean surface and brush it with melted butter. Repeat this process with three more sheets, stacking them on top of each other.
7. 7.
   Spread the spinach and cheese filling evenly over the stacked phyllo pastry sheets, leaving a small border around the edges.
8. 8.
   Roll the pastry tightly, starting from one end, to form a log shape. Place the strudel on a baking sheet lined with parchment paper.
9. 9.
   Brush the top of the strudel with melted butter.
10. 10.
    Repeat steps 6-9 with the remaining phyllo pastry and filling.
11. 11.
    Bake the strudels in the preheated oven for 30-35 minutes, or until golden brown and crispy.
12. 12.
    Allow the strudels to cool slightly before slicing and serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. After cooking, squeeze out any excess liquid to prevent the strudel from becoming soggy.
• Cottage cheese — If the cottage cheese is too watery, strain it using a fine-mesh sieve before using it in the filling.

Tips & Tricks

• To add extra flavor, you can sprinkle grated Parmesan cheese on top of the strudel before baking.
• If you prefer a more pronounced garlic flavor, you can increase the amount of minced garlic in the filling.
• Serve the strudel warm or at room temperature for the best taste and texture.
• Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain its crispiness.
• Experiment with different herbs and spices in the filling, such as dill or nutmeg, to customize the flavors to your liking.

Serving advice

Slice the Slovenian Spinach and Cheese Strudel into thick slices and serve it as a main course accompanied by a fresh green salad. It can also be enjoyed as a delightful appetizer or as part of a brunch spread.

Presentation advice

To enhance the presentation, dust the sliced strudel with a sprinkle of fresh parsley or thyme leaves. Serve it on a platter or individual plates, allowing the golden pastry and vibrant green filling to be showcased.