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Thyme Scented Corn and Spinach Strudel Recipe
How To Make Thyme Scented Corn and Spinach Strudel
About Thyme Scented Corn and Spinach Strudel Recipe: A perfect snack to serve for an Easter feast, this spinach strudel is brimming with refreshing thyme, corn and cheese!
- Total Cook Time 35 mins
- Prep Time 15 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Thyme Scented Corn and Spinach Strudel
- 1 salted butter
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 spinach, shredded
- 2 American corn kernels
- 2 cheddar cheese, grated
- 1 tsp black pepper (freshly ground)
- 1 roll frozen phyllo pastry (thawed in refrigerator)
- 2 unsalted butter, melted
- 1/2 tsp fresh thyme, chopped
How to Make Thyme Scented Corn and Spinach StrudelHideShow Media
Preheat oven at 200 degrees C.
Heat salted butter in a frying pan. Add onion, garlic and cook till onion gets translucent. Add spinach, salt and cook till the water evaporates. Now add American corn and cook for another 3 minutes. Switch off the flame and add cheese, thyme, pepper powder and keep it separately till it gets warm.
Now unfold 1 sheet of the phyllo pastry on a baking tray, brush with melted unsalted butter. Lay another sheet directly on top of the first sheet; repeat butter. Continue to do this until you have 10 layers.
Now put corn and spinach mixture in a single line on top of phyllo sheets. Roll it up and brush lightly with butter.
Cut the top with 1-inch gap with a sharp knife.
Bake in a preheated oven for around 12 minutes or until edges are lightly brown. Cut into individual servings.
Enjoy with a cheesy dip of your choice.