flowcooking

Mediterranean Strudel

Golden Mediterranean Strudel with tender spinach, mushrooms, and peppers.
Creamy cashew and goat cheese inside, finished with salty parmesan.
Slice it hot and enjoy crisp phyllo wrapped around herby comfort.

dinner ⏱ 60 min 420 kcal / portion 18.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts

No ratings yet
🖨 Print
v1 · rb0e705f985 20260727Z1751 300 g mushroom 300 g cashew 100 g bread white bread (crust removed) 2 pieces garlic finely vegetable bouillon cube to taste 450 g spinach baked briefly with some water; water removed; then pepper, salt, and nutmeg added 285 g bell pepper roasted; strips 7 pieces phyllo dough sheets 🔥 preheat the oven to 190°C 🔪 clean and halve the mushrooms 🔥 ⏱ 2-3 min bake the mushrooms, then loosen them grind the cashews in a food processor 🔪 remove the crust from the bread and tear into pieces 🔪 finely chop the garlic make the bouillon base 🔥 ⏱ 2-3 min bake the spinach with some water, then drain 🌀 season the drained spinach with pepper, salt, and nutmeg 🔪 slice the roasted bell pepper into strips 🌀 fold the cashew mix, seasoned spinach, bell pepper, and goat cheese together 🌀 build the strudel filling in a cake tin clarifying layers with cashew mix, bell pepper, spinach, and goat cheese ⏳ rest the layered filling, then turn the cake tin mix upside down and fold in make the phyllo strudel shape on a greased tray 🔥 ⏱ 10 min bake the strudel, then cover with aluminum foil and bake another 5-10 min Mediterranean Strudel 🎉 100 g parmesan 200 g goat cheese white goat cheese (slices) parmesan, goat cheese
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat the oven to 190°C
  2. clean and halve the mushrooms
  3. bake the mushrooms for 2-3 min, then loosen them
  4. grind the cashews in a food processor
  5. remove the crust from the bread and tear into pieces
  6. finely chop the garlic
  7. make the bouillon base
  8. bake the spinach for 2-3 min with some water, then drain
  9. season the drained spinach with pepper, salt, and nutmeg
  10. slice the roasted bell pepper into strips
  11. fold the cashew mix, seasoned spinach, bell pepper, and goat cheese together
  12. build the strudel filling in a cake tin clarifying layers with cashew mix, bell pepper, spinach, and goat cheese
  13. rest the layered filling, then turn the cake tin mix upside down and fold in
  14. make the phyllo strudel shape on a greased tray
  15. bake the strudel for 10 min, then cover with aluminum foil and bake another 5-10 min

Similar recipes