Kale and Cheddar Filo Strudel
Kale and Cheddar Filo Strudel
A vegetable and cheese pastry by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 45 minutes
  • Yield 4 servings
  • ½ bunch of Kale, washed and shredded
  • 6 sheets of filo pastry
  • 150 grams pancetta or smoked speck, finely diced
  • 2 spring onions, finely chopped
  • 2 garlic cloves finely chopped
  • 200 grams ricotta cheese
  • 100 grams freshly grated cheddar
  • 1 egg
  • ¼ teaspoon nutmeg
  • Zest of 1 lemon
  • Salt and pepper
  • 60 grams butter, melted
  1. In a sauté pan, fry the pancetta for 2 to 3 minutes to start to render the fat and then add the spring onions and cook for a further minute. Now add the kale, garlic and sauté for 2-3 minutes or until it starts to wilt. Cool a little and then season with salt and pepper and add the nutmeg. Mix in the ricotta cheese, cheddar, egg and lemon zest.
  2. Preheat the oven at 180°C. Line a baking tray with baking paper.
  3. Brush butter on piece of filo and continue to layer the 5 remaining sheets.
  4. Place the kale mixture across the filo (lengthwise) about 5 cm from the edge and roll the pastry folding the sides inward as if to fold a spring roll. Brush the roll with butter and place seam side down on the baking tray.
  5. Bake for about 20-30 minutes or until golden brown. Cool for 10 minutes before slicing.

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