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Salted pumpkin, spinach and cheese strudel

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The savory strudel with pumpkin, spinach and cheese it’s a tasty single dish and gets ready in minutes. It is the perfect dish to prepare when you are busy and you want to get ahead in the kitchen, amortizing the times! It is also perfect to taste as save dinner.

Often my friends ask me for new dishes to be made in a way easy and fast to consume the pumpkin advanced, and why not, even some recipe which may entice children who are most reluctant to eat it. This is because the pumpkin it is a very special ingredient for proper nutrition and no one should deprive himself of its many benefits.

Low in fat e rich in vitamins, especially A and C, pumpkin also has antidepressant properties and helps fight anxiety, thanks to the presence of magnesium which promotes muscle relaxation.

My personal trick in the kitchen with this ingredient is to use it with a little imagination that, as you know, with children is never enough … and in this case, not even with adults! 😉

I’m talking about the savory strudel with pumpkin, spinach and cheese: the delicious dinner-saving recipe for young and old and a precious ally in autumn evenings.

It is a kind of rustic cake made up of puff pastry and stuffed with pumpkin, spinach and stringy cheese, which will surprise not only your palate, but also that of your potential guests. In fact, if cut into squares, the salted pumpkin strudel becomes a perfect appetizer for themed parties Halloween, brunch, aperitifs or autumn buffets.

With mine recipe prepare a tasty salted pumpkin strudel not only will it be super simple, it will become one of yours save dinner favorites and will save you from all those lunches where you have very little time to organize a tasty lunch for the whole family! 😉


Print Recipe


Salted pumpkin, spinach and cheese strudel

The pumpkin, spinach and cheese savory strudel is the ideal dish for a quick lunch or as a tasty meal saver!

Preparation time 20 minutes
Cooking time 30 minutes


Instructions

  1. Cook the frozen spinach in a pan with a drizzle of extra virgin olive oil. Cook over low heat for about 10 minutes. Once cooked, add salt and set aside.

  2. Clean the pumpkin and cut into cubes. Place in a pan and cook over low heat together with a drizzle of extra virgin olive oil and a pinch of salt. Cook for about 10/15 minutes or until it is soft to the tines of a fork.

  3. Place the cooked pumpkin in a tightly meshed sieve and let it drain for 10 minutes from the liquid of vegetation.

  4. Meanwhile, preheat the static oven to 180 ° (170 ° if ventilated) and unroll the puff pastry roll. Retrieve the pumpkin and coarsely mash with a fork and place in the center of the pastry.

  5. Arrange the spinach on the pumpkin and the cheese cut into fairly thin slices. Roll the dough starting from the longest side and take care to put it under the roll closure.

  6. Beat the egg with a fork and brush the surface of the strudel. Make small oblique cuts on the strudel using a knife and add the seeds along the surface.

  7. Bake in a preheated oven and cook for about 30/35 minutes. It must be golden on the surface. Remove from the oven and serve hot and racy!

  • If you don’t like spinach, you can omit them or replace them with other seasonal vegetables (chard, escarole, mushrooms …)
  • It can be kept for up to two days if closed in a container and stored in the fridge.
  • You can prepare it hours in advance and heat it in the microwave for a few seconds if you prefer to enjoy it hot and stringy! Otherwise, it is good even at room temperature.
  • Use the cheese you prefer for the irresistible stringy effect or use grated Parmesan cheese.

Try these too tasty recipes with pumpkin ideal for your lunches or dinners:

Pumpkin gateau: recipe for autumn gattò

Light pumpkin parmigiana

Pumpkin, quinoa and fet meatloafto

Try my recipes and tag me on Instagram adding my tag #incucinaconanna #annaontheclouds

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Soon,

Anna





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