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Eggplant, spinach and feta strudel
Eggplant, spinach and feta strudel
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savory and elegant eggplant strudel ready in just 30 minutes.
Ingredients:
  • 5 sheets filo pastry (Antoniou brand)
  • 44.40 gm tomato paste
  • 300g bought chargrilled eggplant, drained on paper towel
  • 50g baby spinach leaves
  • 150g reduced-fat feta, crumbled
  • 20.00 ml pine nuts
Instructions:
  • Preheat the oven to 220°C. Lay the filo sheets on a clean work surface and cover them with a clean tea towel followed by a damp tea towel to prevent drying out. Brush each filo sheet with a little oil as you layer them on top of each other.
  • Mix the tomato paste and garlic in a small bowl. Spread the filo evenly with the tomato mixture. Layer with eggplant, leaving a 2cm border. Add spinach and feta on top. Roll up tightly, tucking in the ends. Place on a baking tray, brush with remaining oil, then bake in a preheated oven until golden and cooked through. Take out of the oven.
  • Heat a non-stick frying pan over medium-high heat and toast the pine nuts for 2-3 minutes. Cut the strudel into 4 slices, sprinkle with the toasted pine nuts, and serve immediately on serving plates.

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