Spinach, White Bean, and Pine Nut Strudel

Tender baby spinach combines well creamy white beans and crunchy pine nuts in flaky pastry for a strudel vaguely reminiscent of spanakopita. Pine nuts can be a bit pricey, so use walnuts instead if you want to economize. This recipe is from 1,000 Vegan Recipes by Robin Robertson.

Photo by Scarlett B.
Adapted from veganstreet.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from veganstreet.com

Ingredients

  • 2

    tablespoons olive oil

  • 3

    shallots, minced

  • 2

    garlic cloves, minced

  • 6

    cups baby spinach

  • 1 1/2

    cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed

  • 1

    tablespoon fresh lemon juice

  • 1/2

    teaspoon dried oregano

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/2

    cup chopped pine nuts or walnuts

  • 1

    sheet frozen puff pastry, thawed

Directions

Heat the oil in a large skillet over medium heat. Add the shallots and garlic, cover, and cook until softened, 3 minutes. Add the spinach, and cook, stirring until the spinach is wilted and any liquid is evaporated, about 4 minutes. Set aside. Place the beans in a bowl and mash them well. Add the reserved spinach mixture along with the lemon juice, oregano, salt, and pepper, stirring to mix well. Refrigerate to cool completely. Preheat the oven to 425°F. Roll out the defrosted puff pastry and sprinkle with about 1/3 of the pine nuts. Spread the cooled spinach and bean mixture evenly across the dough and sprinkle with about 1/2 of the pine nuts. Fold over sides and then roll up like a strudel. Place the strudel on parchment paper on a baking sheet, seam-side down. Sprinkle with the remaining pine nuts. Bake until golden brown, about 30 minutes. (If the nuts begin to brown too much while baking, tent a sheet of aluminum foil over the strudel while baking.)

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