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    Home » Recipes » Vegan Appetizers

    Spinach or Arugula Strudel

    Published: Oct 22, 2014 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This spinach or arugula and potato strudel makes a lovely, easy appetizer for special occasions. I say special occasions, as puff pastry isn’t the kind of thing you’d want to eat every day—a bit high in fat, and not all-natural. But some major brands are vegan (including Pepperidge Farm) and anything made with it is festive and delicious. Photos by Hannah Kaminsky.

    vegan spinach or arugula strudel

    Spinach or Arugula Strudel

    This spinach or arugula and potato strudel makes a lovely, easy appetizer for special occasions.
    5 from 1 vote
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    Course: Appetizer
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: how to make strudel, potato strudel, strudel recipe
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 10 to 12
    Calories: 325kcal
    Author: Veg Kitchen

    Ingredients

    • 2 medium potatoes
    • 2 sheets frozen puff pastry
    • 8 ounces baby spinach or baby arugula or a combination, rinsed
    • ½ cup minced fresh parsley
    • 4 scallions green parts only, thinly sliced
    • 2 tablespoons minced fresh dill or mint optional
    • ½ cup sun-dried tomatoes cut into narrow strips
    • Freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Allow the puff pastry to thaw for 45 to an hour. You need to time this pretty precisely—too little and it won’t unfold; too much and it will stick to itself. Turn the sheets of puff pastry out onto a parchment-lined baking sheet.
    • Meanwhile, cook, bake, or microwave the potatoes until done but still firm. Plunge into cold water.
    • Preheat the oven to 400º F.
    • Combine the greens, parsley, scallion, and optional dill in a large skillet or stir-fry pan. Wilt the leaves down over medium heat. This will only take a minute or so. Drain the greens and squeeze out as much of the moisture as you can.
    • When the potatoes are cool enough to handle, peel them and slice very thinly.
    • Place one puff pastry sheet on a parchment-lined baking sheet and fold out. Scatter half of the potato slices over the surface, cover evenly with half of the steamed greens, then sprinkle with half of the dried tomatoes. Grind pepper over the entire surface.
    • Roll the pastry over the filling, jelly roll-style. Roll so that the seam side is on the parchment. Tuck each end in slightly so the filling doesn’t escape. Make 10 shallow slashes over the top of the strudel at even intervals (about ½ inch apart) so that you end up with 10 or 12 sections.
    • Repeat with the remaining sheet of puff pastry and the remaining ingredients.
    • Bake for 15 to 20 minutes, or until the pastry is puffed and golden. Cool until just warm or at room temperature.
    • Slice through the sections you marked off with a sharp knife then transfer to a platter to serve.

    Nutrition

    Calories: 325kcal | Carbohydrates: 34g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 159mg | Potassium: 555mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2483IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Serving suggestion: These look appealing arranged in circles lining the edges of two plates. Arrange some fresh herb (or olives) in the gap in the center.

    • Here are more tasty vegan appetizers.

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    Comments

    1. Frances O. Kuzinski says

      March 06, 2014 at 9:17 am

      An easy recipe and original recipe to serve to non-vegans
      who can learn to love the simplicity of eating well.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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