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Sweet Potato Strudel

The variety of ingredients in this easy dish delivers good amounts of monounsaturated fat and fibre.


Sweet Potato Strudel
Sweet Potato Strudel
250 g orange sweet potato, cut into 2 cm cubes
2 tablespoons olive oil
3 cloves garlic, unpeeled
250 g English spinach, blanched and excess moisture squeezed out, roughly chopped
¼ cup (40 g) pine nuts, toasted
125 g low-fat feta, crumbled
3 spring onions, including green part, chopped
50 g black olives, pitted and sliced
¼ cup (15 g) chopped fresh basil
1 tablespoon chopped fresh rosemary
8 sheets filo pastry
2 tablespoons sesame seeds


  1. Preheat the oven to moderate 180°C (350°F/Gas 4). Place the sweet potato in a roasting tin and brush lightly with oil. Add the garlic and roast for 30 minutes, or until the sweet potato is soft. Cool slightly.
  2. Combine the sweet potato, spinach, pine nuts, feta, spring onion, olives, basil and rosemary. Peel the garlic cloves and roughly chop the flesh, then add to the sweet potato mixture, and season.
  3. Cover the pastry with a damp tea towel to prevent it drying out. Lay the pastry out in front of you, in a stack, and brush every second layer with the remaining oil. Spread the filling in the centre of the pastry, covering an area 10 × 30 cm. Fold in the shorter ends of the pastry. Fold the long side closest to you over the filling, then carefully roll up. Place the strudel on a greased baking tray, seam-side down. Brush with any remaining oil and sprinkle with sesame seeds. Bake for 35 minutes, or until crisp and golden. Serve warm.
Nutrition Per Serve


Protein 11 g;
Fat 15.5 g;
Carbohydrate 19 g;
Dietary Fibre 3.5 g;
Cholesterol 12.5 mg;
1080 kJ (260 Cal)


Main ingredient:
Potato, Spinach/Silverbeet/Kale, Pastry


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