These Strudels are different from the usual Feta & Spinach Strudels as they are filled only with Feta, parsley and chives, and also they are small, individual Strudels. The taste and aroma of the two herbs perfectly compliment the cheese and keep the Strudels light and fresh, but at the same time add tremendous flavour.
They are so easy and quick to make and bring home a taste of holiday, summer and sun even without leaving home.
I would normally calculate two to three Strudels per person as a main dish, or one as a starter, served with a simple tomato salad made with olive oil, balsamic vinegar and red onions. We tend to take the Strudels and salad together on our plates rather than on two separate plates, and this way the vinaigrette becomes a perfect dipping sauce for the Strudels... must be tried to be appreciated... :-)
Recipe Source: Susanne (K) S, Munich
Susanne told me about these Strudels years ago, and although she actually never gave me the recipe, they sounded so delicious that I went home and tried them immediately following her description. At that time my idea of food was to eat and indulge in it, but certainly not to laboriously and endlessly prepare it :-) I really had little interest in cooking, but they were so easy and yet so tasty and the end result so nice to even look at, that they turned quickly into a dish I would cook not only for myself but also for friends and family. I have still no idea if what I keep making since is right or not. Unfortunately I moved away and completely lost contact with Susanne so I fear I will never find out. Nevertheless, I think about the Strudel owner(ess) every time I make her Strudels.
For 6 Strudels:
(The quantities in the photos are much larger, as I had made them for quite a few guests, and therefore cut quite a big amount of herbs and cheese.)
6 sheets of ready made Filo (Phyllo) pastry (sheet size app. 30x40cm)
App. 300-400g Feta (sheep) cheese
1 bunch of curly-leaf parsley
2 bunches of chives
Extra virgin olive oil
Extra virgin olive oil
Freshly milled black pepper
Pre-heat the oven to 175-200°C fan. Grease a large oven-proof dish with olive oil. Cut the Feta cheese into small pieces. Chop the parsley and chives.
It's best to prepare all the ingredients in advance and then quickly fill and roll the Strudels, as the paper-thin pastry tends to dry out rather fast in the air.
Remove the pastry sheets from the pack and unroll them. Take one sheet and place it on a clean work surface or a large chopping board at least the same size, then cover the remaining sheets under plastic foil or a damp cloth so that they don't dry out while you prepare the Strudels one-by-one. There is no need to flour the surface, the sheets normally don't stick. Sprinkle the Filo sheet with a little olive oil. Then scatter approx. 1 Tbsp of Feta cheese all over the pastry, followed by app. 1 Tbsp chives and 1 Tbsp of parsley. I would not add much more Feta per Strudel, as it tends to be quite salty, but you can add as much parsley and chives as you like, or as there is available for all Strudels. Season with a little freshly milled black pepper. I don't tend to add salt, as the Feta is already salty enough.
Once filled, roll the Strudel up quickly from the small side to avoid the pastry from drying out.
Place the Strudel into the prepared dish. Repeat the same process with the other Strudels. I can fit 6 Strudels into the dish below lengthwise. My larger dish fits 9, but then I put them in cross-wise. Its not a problem if the Strudels don't fit into the dish accurately and the ends bend up a little.
Pour over a little olive oil, then dip a pastry brush into cold water and brush the Strudels evenly with the oil and water.
Put the dish into the pre-heated oven and bake for app. 15-20 minutes until the pastry is golden-brown and the ends are crispy.
Serve immediately and hot with tomato salad.
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FETA CHEESE AND HERB STRUDELS
For 6 Strudels:
(The quantities in the photos are much larger, as I had made them for quite a few guests, and therefore cut quite a big amount of herbs and cheese.)
6 sheets of ready made Filo (Phyllo) pastry (sheet size app. 30x40cm)
App. 300-400g Feta (sheep) cheese
1 bunch of curly-leaf parsley
2 bunches of chives
Extra virgin olive oil
Extra virgin olive oil
Freshly milled black pepper
1) Pre-heat the oven to 175-200°C fan.
2) Prepare an oven-proof dish: Grease a large oven-proof dish with olive oil.
3) Prepare all the ingredients: Cut the Feta cheese into small pieces. Finely chop the parsley and chives. It's best to prepare all the ingredients in advance and then quickly fill and roll the Strudels, as the paper-thin pastry tends to dry out rather fast in the air.
4) Fill the Strudels:
Remove a pastry sheet: Remove the pastry sheets from the pack and unroll them. Take one sheet and place it on a clean work surface or a large chopping board at least the same size, then cover the remaining sheets under plastic foil or a damp cloth so that they don't dry out while you prepare the Strudels one-by-one. There is no need to flour the surface, the sheets normally don't stick.
Sprinkle pastry with Oil: Sprinkle the Filo sheet with a little olive oil.
Scatter over the feta and herbs: Then scatter approx. 1 Tbsp of Feta cheese all over the pastry, followed by app. 1 Tbsp chives and 1 Tbsp of parsley. I would not add much more Feta per Strudel, as it tends to be quite salty, but you can add as much parsley and chives as you like, or as there is available for all Strudels.
Season with salt and pepper: Season with a little freshly milled black pepper. I don't tend to add salt, as the Feta is already salty enough.
Roll into a Strudel: Once filled, roll quickly into a Strudel from the small side to avoid the pastry from drying out.
Place into prepared dish: Place the Strudel into the prepared dish.
Repeat: Repeat the same process with the other Strudels. I can fit 6 Strudels into the dish below lengthwise. My larger dish fits 9, but then I put them in cross-wise. Its not a problem if the Strudels don't fit into the dish accurately and the ends bend up a little.
5) Brush the Strudels: Pour over a little olive oil, then dip a pastry brush into cold water and brush the Strudels evenly with the oil and water.
6) Bake: Put the dish into the pre-heated oven and bake for app. 15-20 minutes until the pastry is golden-brown and the ends are crispy.
7) Serve: Serve immediately and hot with tomato salad.
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