Chorizo and Spinach Strudel

    Chorizo and Spinach Strudel
    Carolyng Gomes

    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.

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    Ingredients
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    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
    Step 1
    Preheat oven to 400F.
    Step 2
    Heat oil in a skillet over medium-high heat. Add spinach and leeks. Cook until leeks have caramelized and spinach is wilted. Set aside.
    Step 3
    On a floured surface, roll out puff pastry dough to 1/8-inch-thick. Cut into 4 equal rectangles.
    Step 4
    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.
    Step 5
    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.
    Step 6
    Repeat process with remaining dough rectangles and filling ingredients. Bake until golden brown, about 30 minutes. Serve hot.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
    No votes yet
    65 mins
    Prep Time: 
    30 mins
    Cook Time: 
    35 mins
    Enter Quantity
    The base number of servings for this recipe is 4
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