Recipes+
Ingredients
Method
1.Preheat oven to 180°C/16O°C fan-forced. Steam pumpkin in a large saucepan over simmering water for 10-12 minutes or until tender. Drain. Return to pan over moderate heat until dry. Remove from heat; mash.
2.Add spinach to pumpkin; cook and stir over moderate heat for 2-3 minutes or until spinach wilts. Stir in cheddar cheese. Cool. Stir in fetta. Grease a 20cm (base diameter), round springform pan.
3.Stack 2 sheets of the pastry on a flat work surface, brushing lightly with butter between sheets. Place a quarter of the filling in a thin line lengthwise along a pastry edge. Roll up to enclose filling. Starting at the centre of prepared pan, carefully coil the roll, seam-side down. Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.
4.Brush top of strudel with any remaining butter. Sprinkle with poppy seeds. Place pan on a baking tray. Bake for 25-30 minutes or until golden. Serve with beans.
To freeze: wrap cooled strudel in plastic food wrap. Freeze for up to 3 months. Thaw in fridge overnight. Reheat on a baking tray covered with foil. Bake in an oven preheated to 180°C/160°C fan-forced for 15-20 minutes or until heated through. Don’t overcook pumpkin; mixture will become too soft.
Note
