Spinach and Mushroom Strudel


This is lovely served with a salad.


2tbsp butter

340g crimini mushrooms

Fresh rosemary and thyme

4minced cloves garlic

4 cups baby spinach

1 cup shredded cheddar cheese

1 sheet puff pastry

1 egg whisked with 1tbs water


  1. Preheat oven to 220o Heat butter in a large skillet and sauté mushrooms for five minutes. Add garlic and sauté for another two minutes, then add spinach. Season with salt and pepper and continue to cook for another four minutes. Remove from heat and set aside.
  2. Roll out the puff pastry onto parchment and cut a triangle from the bottom edge. Cut 1cm diagonal lines up the sides of the pastry, about 6cm in, leaving 6cm in the middle intact. Place mushroom mixture in the middle and top with cheese.
  3. Place the triangular end of pastry over the filling, and then begin to braid, laying alternate strips of puff pastry from each side over the filling. Once complete, transfer to a baking sheet and brush with egg wash.
  4. Bake in the oven for twenty-five to thirty minutes until golden brown. Allow to cool for ten minutes before serving.