Search recipes

Chorizo and Spinach Strudel

Chorizo and Spinach Strudel

Morning, noon, or night enjoy a Chorizo and Spinach Strudel oozing with monterey jack cheese, spicy smoked chorizo, and bright spinach encased in a buttery and crisp puff pastry shell.


Ingredients
1
tablespoon
Olive Oil
3
cups
packed spinach leaves
1/4
cup
sliced leeks
*
all-purpose flour, for rolling
1
sheet frozen puff pastry, thawed
1
cup
shredded monterey jack cheese
1
cup
diced smoked chorizo
2
tablespoons
butter, melted
Directions
Preheat oven to 400F.
Heat oil in a skillet over medium-high heat. Add spinach and leeks. Cook until leeks have caramelized and spinach is wilted. Set aside.
On a floured surface, roll out puff pastry dough to 1/8-inch-thick. Cut into 4 equal rectangles.
Working with one rectangle at a time, add 2 tablespoons jack cheese 1/2-inch from the bottom (width) of the rectangle. Top with 1/4 cup chorizo, 1/4 of spinach mixture, and again with 2 tablespoons cheese.
Brush around filling with melted butter. Fold top down to the bottom so the ends touch, then press down to seal edges. Brush top of strudel with butter and place on a baking sheet fitted with a silicone baking mat.
Repeat process with remaining dough rectangles and filling ingredients. Bake until golden brown, about 30 minutes. Serve hot.

The base number of servings for this recipe is 4
OK

Write a Review