Savory Spinach and Mushroom Strudel Recipe

By
Allyson Kramer
Allyson Kramer
Bestselling cookbook author, recipe developer, and food photographer who focuses on vegan and gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 06/2/22
Spinach and mushroom strudel recipe

The Spruce / Ahlam Raffii

Prep: 40 mins
Cook: 60 mins
Total: 100 mins
Servings: 8 servings
Yield: 2 strudels
Nutrition Facts (per serving)
137 Calories
9g Fat
10g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 137
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 192mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 7g
Vitamin C 9mg 44%
Calcium 148mg 11%
Iron 4mg 22%
Potassium 525mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This savory strudel utilizes prepackaged puff pastry to make your time spent in the kitchen so much easier. Many prepackaged puff pastries—found in your grocer's freezer section—are actually vegan by default. Check the labels on brands such as Pepperidge Farms and similar names and then get cooking!

Ingredients

  • 5 cipollini, or any small, sweet onion, thinly sliced

  • 1/2 cup mushroom broth

  • 10 ounces mushrooms, any variety, sliced

  • 3 cups fresh spinach, chopped

  • 1 (12-ounce) package silken tofu, extra-firm, drained

  • 5 tablespoons vegan cream cheese, such as ​Tofutti brand

  • 1 teaspoon olive oil

  • 2 teaspoons tahini

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 package puff pastry

Steps to Make It

  1. Gather the ingredients.

    Ingredients and spinach and mushroom strudel
    The Spruce / Ahlam Raffii 

  2. Preheat oven to 375 F.

  3. In a large frying pan over medium-high heat, sauté the onions in the mushroom broth until the onions are golden brown and tender, about 10 minutes. Stir often so that the onions do not burn.

    Saute mushrooms and onions in broth
    The Spruce / Ahlam Raffii

  4. Add the mushrooms and—keeping over medium-high heat—cook until almost all of the liquid is gone. Lightly salt and pepper to taste.

    Add the mushroom
    The Spruce / Ahlam Raffii

  5. Gradually add the spinach and allow it cook for about 45 seconds, or until the leaves are wilted and brilliant green. Cover and set aside.

    Add spinach
    The Spruce / Ahlam Raffii

  6. In a medium-sized bowl, using a fork, smash the silken tofu until it resembles cottage cheese.

    Tofu in bowl
    The Spruce / Ahlam Raffii

  7. Cream the tofu with the vegan cream cheese, olive oil, tahini, 1 teaspoon salt, and pepper.

    Cream the tofu
    The Spruce / Ahlam Raffii

  8. Fold the spinach and mushroom mixture into the tofu mixture and blend well until well incorporated and evenly distributed.

    Filling
    The Spruce / Ahlam Raffii

  9. On a large clean and lightly floured surface, roll out one sheet of puff pastry so that it is just slightly bigger than the dimensions it came packaged in. Keep the dough square as you roll it out.

    Roll out puff pastry
    The Spruce / Ahlam Raffii

  10. Using half of the spinach and mushroom mixture, spread the mixture on only half of the pastry square leaving a 2-inch border on each side.

    Add filling to strudel
    The Spruce / Ahlam Raffii

  11. Roll up, starting with the filled side, making sure to keep taut while doing so. Pinch edges and fold down to seal.

    Roll up
    The Spruce / Ahlam Raffii

  12. Repeat each step with the other pastry and then place both filled pastries onto a large metal baking sheet.

    Repeat
    The Spruce / Ahlam Raffii

  13. Using a very sharp knife and coming in from the side, score the top of the pastries with 5 slits each. 

    Cut into strudel
    The Spruce / Ahlam Raffii

  14. Bake at 375 F for 35 to 40 minutes, or until the pastry is golden brown and crispy. 

    Bake until golden brown
    The Spruce / Ahlam Raffii

  15. Remove from the oven and allow to cool about 10 minutes before slicing and serving. 

    Cut up
    The Spruce / Ahlam Raffii

  16. To retain crispiness, it is best served shortly after baking.

    Spinach and mushroom strudel
    The Spruce / Ahlam Raffii

Recipe Variation

  • Party version! Cut the rolled out puff pastry into 3 x 3-inch squares. Press each square snugly into the bottoms of muffin tins and then fill the cups 1/2 with mushroom filling. Bake 30 minutes, or until puff pastry is fluffy and topping is golden. Serve warm.

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