I first made this Spinach and Mushroom Strudel when I wanted something that felt a little elegant but was still simple enough to put together on a weeknight.
The flaky pastry bakes up golden and crisp, while the filling of spinach, mushrooms, and herbs makes every bite savory and comforting.
I love how it looks like a fancy dish you’d order at a café, yet it’s just layers of good ingredients wrapped and baked.
It works beautifully as a vegetarian main or sliced into smaller pieces for an appetizer. Whenever I make it, it always disappears quickly—no matter the occasion.
Why You’ll Love This Recipe
This Spinach and Mushroom Strudel combines flaky pastry with a savory, hearty filling, making it a dish that feels both comforting and elegant.
The mushrooms bring depth and umami, spinach adds freshness, and the creamy ricotta-style filling ties everything together. Wrapped in golden phyllo, it’s crisp, flavorful, and satisfying.
It’s also practical and versatile. You can serve it as a vegetarian holiday main, slice it into smaller pieces as an appetizer, or enjoy it with a side salad for a light but filling dinner.
It’s naturally vegetarian, easily adapted to vegan, and a recipe that feels special without being complicated.
What You’ll Need
For the Filling
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups mushrooms, finely chopped (cremini or button)
- 4 cups fresh spinach, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon nutmeg
- ½ cup ricotta (dairy or vegan)
- ¼ cup grated Parmesan (or vegan substitute)
For the Strudel
- 8–10 sheets phyllo pastry, thawed
- ¼ cup melted butter or olive oil (for brushing)
Optional Garnish
- Fresh parsley
- Extra Parmesan or vegan cheese
- Balsamic glaze drizzle
Pro Tips
- Keep phyllo covered with a damp towel while working—it dries out quickly.
- Cook mushrooms thoroughly until liquid evaporates to avoid soggy filling.
- Let filling cool before assembling so pastry stays crisp.
- Use a sharp knife to slice the strudel without crushing layers.
- Serve fresh from the oven—the pastry is at its best when crisp and golden.
Tools You’ll Need
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Baking sheet
- Pastry brush
- Parchment paper
Substitutions and Variations
- Nut-free: Skip Parmesan and use nutritional yeast for cheesiness.
- Cheese swap: Use feta or goat cheese instead of ricotta for tang.
- Vegan: Stick with vegan ricotta and olive oil instead of butter.
- Flavor twist: Add sun-dried tomatoes or caramelized onions for extra richness.
- Different greens: Use kale, Swiss chard, or arugula instead of spinach.
Make-Ahead Tips
- Cook the filling up to 2 days ahead and refrigerate until ready to assemble.
- Assemble the strudel a few hours before baking and keep covered in the fridge.
- Bake just before serving for the crispiest texture.
- Leftover slices can be reheated in the oven, but phyllo won’t be as crisp.
How to Make Spinach and Mushroom Strudel
1. Prepare the Filling
Heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add mushrooms, salt, pepper, thyme, and nutmeg. Cook until mushrooms release their liquid and it evaporates. Stir in spinach until wilted. Remove from heat and let cool. Stir in ricotta and Parmesan.
2. Prepare the Phyllo
Preheat oven to 375°F (190°C). Place one sheet of phyllo on a parchment-lined baking sheet. Brush lightly with butter or oil. Layer with another sheet and repeat until you have 6–8 layers.
3. Assemble the Strudel
Spread filling evenly along one long edge of the phyllo. Roll up tightly like a log, tucking in the sides. Brush top with butter or oil.
4. Bake
Place seam-side down and bake for 25–30 minutes until golden brown and crisp.
5. Slice and Serve
Let cool for 5 minutes before slicing. Garnish with parsley and serve warm.
Serving Suggestions
- Serve with a simple green salad for a light dinner.
- Add roasted potatoes and vegetables for a hearty meal.
- Slice into smaller pieces as an appetizer for parties.
- Pair with balsamic glaze or a yogurt dipping sauce.
Leftovers and Storage
- Store leftover strudel in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warm and crisp.
- Avoid microwaving—it makes the pastry soggy.
- Freeze unbaked strudel for up to 1 month—bake straight from frozen, adding 10 minutes to cook time.
Nutrition & Benefits
This strudel balances indulgence with nourishment. Mushrooms bring antioxidants and minerals, while spinach adds iron, fiber, and vitamin C.
Using ricotta or vegan alternatives keeps the filling creamy, while phyllo pastry provides crisp texture with less fat than puff pastry. It’s a wholesome, protein-packed vegetarian dish that feels satisfying and celebratory.
Recipe FAQ
1. Can I use puff pastry instead of phyllo?
Yes, puff pastry works too, though it will be thicker and more buttery.
2. Can I make it fully vegan?
Absolutely—use vegan ricotta, vegan Parmesan, and olive oil.
3. Can I serve this cold?
It’s best warm, but leftovers can be eaten cold as part of a picnic or snack.
4. What’s the best way to prevent soggy pastry?
Cook mushrooms until liquid evaporates, and cool filling before assembly.
5. Can I make mini versions?
Yes, cut phyllo into smaller rectangles, fill, and roll into mini strudels. Perfect for appetizers.
A Savory, Elegant Vegetarian Dish
This Spinach and Mushroom Strudel is a flaky, golden pastry filled with a rich and flavorful spinach-mushroom mixture.
It’s elegant enough for entertaining but simple enough for weeknight cooking, and its versatility means it can be served as an appetizer, main dish, or side.
It’s a recipe that combines indulgence with comfort, perfect for holidays or everyday meals.
