Ricotta and Spinach Strudel



Ricotta and Spinach Strudel

The traditional strudel, an iconic dessert from Trentino, has a new savory version in this appetizing recipe for strudel with ricotta and spinach. The apples have been replaced with a soft mix of ricotta and spinach, and nutmeg has taken the place of cinnamon. Pine nuts, however, remain indispensable, adding an irresistible crunchy touch to this variation of the vegetable strudel. The convenience of ready-made pastry will make this enticing appetizer easier and quicker to prepare, so even less experienced cooks can give it a try.

Try our savory strudel and experiment with other recipes using this winning combination of flavors:


Puff pastry 8.1 oz (230 g) - (1 roll)
Cow's milk ricotta cheese 4.5 oz (125 g)
Pine nuts 2 tbsp (25 g)
Eggs 1
Spinach 4 ½ cups (500 g)
Grana Padano PDO cheese 2.6 oz (75 g) - to grate
Garlic 1 clove
Butter to taste
Nutmeg to taste
Fine salt to taste
Black pepper to taste
for brushing
Egg yolks 1
Whole milk 1 ½ tbsp (20 g)

How to prepare Ricotta and Spinach Strudel

To prepare the strudel with ricotta and spinach, place a pan with butter, garlic, and the washed spinach 1 over the heat. Add salt, cover with a lid, and cook over medium-low heat for about 4-5 minutes. Remove the garlic 2, place the spinach in a colander to drain the liquids, if necessary, press them a bit with a spoon, then let them cool 3.

Once the spinach has lost its water, chop it with a knife 4. Transfer it to a bowl, add the Grana Padano PDO 5 and the egg 6.

Also incorporate the ricotta 7, pine nuts 8, salt, pepper, and grated nutmeg 9.

Mix to combine 10. Roll out the pastry on a sheet of baking paper, spread the filling only on one half 11 giving it a rectangular shape and leaving about 1 1/4 inch from the bottom and side edges, fold the bottom edge 12.

Fold the side edges as well 13 14. Using the baking paper, flip the strudel 15.

So that the filling is completely wrapped in the pastry, with the seam on the bottom 16. In a small bowl, mix an egg yolk with 1 1/5 tbsp of milk 17 and mix 18.

Brush the surface of the strudel with the milk and yolk mixture 19. Make cuts on the surface of the strudel 20 and transfer the strudel to a baking sheet 21. Bake in a preheated convection oven at 375°F for about 25 minutes, or until uniformly golden.

Remove from the oven 22, let cool 23 and then slice your strudel with ricotta and spinach 24.

How to store

Store the strudel with ricotta and spinach in the refrigerator in an airtight container for up to 2 days. You can freeze the strudel after baking.


Drain the ricotta if it has a lot of whey. If using frozen spinach, you will need about half the amount, follow the cooking instructions on the package, drain, and continue with the recipe. It is normal for the inside of the strudel to remain slightly moist due to the consistency of the filling.