Spinach & Sheep cheese strudel

Brought to you by: HLW St. Veit a.d.Glan, Carinthia, Austria

Conversion Table U.S. to Metric and Metric to U.S.

For 4 persons:
Preparation time
20 minutes

  • 1/2 onion
  • clove of garlic
  • 1 teaspoon olive oil
  • 2 sheets filo pastry
  • 100g sheep cheese or mozzarella
  • Some lemon juice
  • Salt, pepper
  • 250 g natural yoghurt
  • 2 pickles
  • 2 teaspoon mustard
  • Chives
  • some lemon juice
  • salt, papper


  • Peel and finely chop onions and garlic
  • Heat oil in a nonstick pan, sweat onion and garlic.
  • Add the spinach leaves and a little lemon juice, cook and season with salt and pepper
  • Let fry briefly and chill.
  • Spread the pastry on a dish towel, distribute the cold spinach filling and put sheep cheese (in morsels) on the fill, roll up, place on baking tray and brush the swirl with water.
  • Preheat the oven to 180*C and bake the strudel for about 20 minutes.
  • Mix the natural yoghurt with finely chopped chives and small chopped pickles.
  • Ass mustard and lemon juice, salt and pepper to taste.