Fillo pastry strudel with sausage and spinach
"The phyllo pastry strudel with sausage and spinach is an explosion of flavors that warms the heart on cold winter days! An irresistible combination of crispy phyllo pastry, a rich and stringy filling, and lots of flavor. Discover the recipe for this **phyllo pastry strudel** stuffed with **sausage and spinach**, perfect for a **savory** lunch or dinner and surprise everyone with a **winter dish** that will make your mouth water!"
Dietary Information
Servings:
- 1
To prepare the fillo pastry strudel with sausage and spinach, first cut the sausage lengthwise 1 and remove the casing 1. In a pot, heat a little oil and add the crumbled sausage 3.
- 2
Brown the sausage until golden 4, then transfer it to a bowl. In the same pan, heat another drizzle of oil with a clove of garlic 5, then add the spinach leaves 6.
- 3
Season with salt 7, cover with a lid 8 and continue cooking for about 3 minutes over medium heat, or until the spinach is tender. At this point, remove the lid and continue cooking for another minute to dry them 9.
- 4
Cut the stringy cheese first into sticks 10 and then into cubes 11. In a bowl, combine the spinach and sausage 12.
- 5
Complete the filling with the cheese cubes 13 and mix. Brush the work surface with oil 14, then spread a sheet of parchment paper so that it adheres well. Also brush the parchment paper 15.
- 6
Place the first sheet of fillo pastry on top 16 and brush it with oil 17, then add a second sheet of fillo pastry 18 and make it adhere well.
- 7
Continue in this way with all 6 sheets of fillo pastry. Brush the last layer of oil 19 and fill the lower half with the filling, taking care to leave a free edge 20. Now close the pastry: lift the parchment paper to slightly fold the short side 21.
- 8
Fold the side edge over itself and make it adhere well to seal it 22, then do the same on the other side 23. Now lift the long side, from the filling side 24.
- 9
Close over the fillo pastry 25 to form a roll wrapped in parchment paper 26. Now gently unroll the parchment paper 27.
- 10
Seal the closing part well with a light pressure 28. Make 5 diagonal cuts on the surface 29 and garnish with white and black sesame seeds 30 and poppy seeds.
- 11
Transfer the strudel to a baking sheet, with the closing part facing down 31. Bake in a preheated static oven at 200°C for 20 minutes. Remove from the oven 32 and let it cool. The fillo pastry strudel with sausage and spinach is ready to be enjoyed 33!
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