Prep 30 mins
Cook 45 mins
From Recipe+. Found this one intriguing in its presentation. Suggested you serve with steamed green beans.
- 600 g pumpkin (peeled and cut into 3cm pieces)
- 75 g spinach (baby English leaves)
- 1⁄3 cup cheddar cheese (grated)
- 70 g feta cheese (crumbled)
- 8 sheets phyllo pastry
- 50 g butter (melted)
- 2 teaspoons poppy seeds
- Preheat oven to 180C (160C fan forced).
- Steam pumpkin in a large saucepan over simmering water for 10 to 12 minutes or until tender (I would use my electric steamer) and then drain.
- Put pumpkin in a pan over moderate heat until dry and then remove from heat and mash.
- Add spinach to pumpkin, cook and stir over moderate heat for 2 to 3 minutes or until spinach wilts and then stir in cheddar cheese, cool and then stir in fetta.
- Grease a 20cm (base diameter) round springform pan.
- Stack 2 sheets of the pastry on a flat work surface and brush lightly with butter between sheets.
- Place a quarter of the filling in a thin line lengthwise along a pastry edge and then roll up to enclose filling.
- Starting at the centre of prepared pan, carefully coil the roll, seam side down.
- Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.
- Brush top of strudel with any remaining butter, sprinkle with poppy seeds.
- Place pan on a baking tray and bake for 25 to 30 minutes or until golden.
- If serving now slice and suggested you serve with steamed beans.
- For freezing (OAMC) - wrap cooled strudel in plastic food wrap and freeze for up to 3 months. To reheat thaw in fridge overnight and then put on a baking tray covered with foil and bake in an oven preheated to 180C (160C fan forced) for about 15 to 20 minutes or until heated.
- TIPS - don't overcook pumpkin, mix will become too soft. Cover filo pastry with a damp tea towel when not using. REDUCE FAT - butter4 every alternate pastry sheet or use cooking oil spray instead of butter.