Squash, Feta & Sage Strudel
This vegetarian puff pastry filled with squash, feta and sage works great as a main with a salad on the side but can also be prepared for a picnic as it tastes great cold, too.
Ingredients
1 puff pastry roll
200 g feta
1 butternut squash
1 white onion
3 garlic cloves
2 eggs
8 sage leaves
3.5 tbsp pumpkin seeds
olive oil
salt & pepper
Method
Preheat oven to 200 °C.
Peel 1 squash and cut into 1 cm sized cubes. Peel and finely cut 1 white onion and 3 garlic gloves.
In a frying pan, heat 3 tbsp olive oil up to high heat. Add 5 sage leaves and let fry for about 30 seconds or until they are crispy. Take them out and let the pan cool to medium heat. Now add the onion for about 2 minutes. Then add the garlic for another minute until softened.
Transfer all to a large bowl, crumble in the sage leaves and add the squash cubes. Sprinkle with 2 tsp salt and some pepper mix well until the squash is covered in oil.
Spread squash on a baking tray then place on middle oven rack for 20-25 minutes until the squash has softened. Take out and let cool down.
In the meantime, chop 3 tbsp pumpkin seeds as well as 3 remaining sage leaves and cut 200 g feta into cubes. Transfer into a bowl, add the squash and 1 egg and mix well.
Roll out the puff pastry and place filling lengthwise and centred on the puff pastry so you have at least 4 cm space on both sides and 2 cm at the ends.
Fold the sides over the filling and fold up the ends as if you’re wrapping a gift.
Brush the puff pastry with the remaining egg and use a fork to poke some holes into it. Garish with remaining pumpkin seeds then bake for 30 minutes.
The strudel is best served warm and goes very well with a salad on the side.
Enjoy!
