Spinach and tuna strudel

Spinach and tuna strudel. Creamy tuna stuffing, sautéed spinach and cheese (quark) in Andalusian Extra Virgin Olive Oil


Ingredients Strudel dough

  • 300 g Wheat flour
  • 100 ml Water
  • 1 Egg
  • Salt


Mix the ingredients and knead them until smooth and elastic. Leave the dough settle covered with plastic wrap and prepare the filling. Then, roll out the dough on a smooth surface into a rectangle.

Ingredients stuffed:

  • 500 g Spinach
  • 300 g Fresh tuna
  • 1 large onion
  • Garlic
  • 200 g Quark cheese
  • 50 g Andalusian Extra Virgin Olive Oil
  • Pepper / Salt
  • 1 Strudel brush egg


Stir fry in a frying pan with the Andalusian Extra Virgin Olive Oil, and chopped garlic and onion. When the onion is poached, add fresh spinaches (previously clean and sliced). Then, add the tuna cut into small cubes. Season with salt (to taste) and stir until the spinaches mix well with the onion and tuna. Once the filling is done, mix it with cream cheese (quark).

Place the filling on top of the dough and close it. Paint with egg before baking. Bake for 20 minutes at 180 °C.


Serving suggestion: Serve with “Amontillado”.


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