Oktoberfest Spinach Strudel Recipe (Yufka Spinach Pastry)
Oktoberfest inspired spinach strudel recipe: We wrap the stuffing prepared with onion, parsley, frozen spinach and parmesan in thin dough and crisp it in the oven. In this recipe, the ingredients are practical, the how-to steps are short and clear; It is enough to drain the spinach well and work without drying the dough.
Ingredients
Ingredients
Step-by-Step Method
Prepare the oven
Preheat the oven to 190°C. Cover the tray with wax paper or lightly oil it.
Mix the spinach mixture.
Place the thawed and squeezed spinach in a bowl. Add onion, parsley, parmesan cheese, nutmeg and black pepper. If the cheese is not salty, balance it with a pinch of salt.
Cool the dough
Spread the dough on the counter. Cover them with a clean, damp cloth to prevent them from drying out; Remove the leaf you will use one by one.
Moisten it lightly with milk
Lay out a sheet of phyllo dough and brush it with a small amount of milk. Put another leaf on top and lightly milk it again; Prepare them on top of each other, making a total of 4 leaves.
Place the filling and wrap it
Spread the spinach filling in strips on the long side. Fold the edges inwards and roll the dough into a roll, without squeezing it too tightly so that it does not crack while cooking.
Bake
Place the roll on the tray. Apply a little milk on it. Bake for 25–30 minutes, until golden brown and crispy.
Let it rest and slice it
After taking it out of the oven, let it rest for 5-10 minutes. Then slice it with a sharp knife and serve hot.