Pumpkin Cheese and Spinach Coil Strudel (OAMC)

How to Make

• Step 1: Preheat oven to 180C (160C fan forced).

• Step 2: Steam pumpkin in a large saucepan over simmering water for 10 to 12 minutes or until tender (I would use my electric steamer) and then drain.

• Step 3: Put pumpkin in a pan over moderate heat until dry and then remove from heat and mash.

• Step 4: Add spinach to pumpkin, cook and stir over moderate heat for 2 to 3 minutes or until spinach wilts and then stir in cheddar cheese, cool and then stir in fetta.

• Step 5: Grease a 20cm (base diameter) round springform pan.

• Step 6: Stack 2 sheets of the pastry on a flat work surface and brush lightly with butter between sheets.

• Step 7: Place a quarter of the filling in a thin line lengthwise along a pastry edge and then roll up to enclose filling.

• Step 8: Starting at the centre of prepared pan, carefully coil the roll, seam side down.

• Step 9: Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.

• Step 10: Brush top of strudel with any remaining butter, sprinkle with poppy seeds.

• Step 11: Place pan on a baking tray and bake for 25 to 30 minutes or until golden.

• Step 12: If serving now slice and suggested you serve with steamed beans.

• Step 13: For freezing (OAMC) - wrap cooled strudel in plastic food wrap and freeze for up to 3 months. To reheat thaw in fridge overnight and then put on a baking tray covered with foil and bake in an oven preheated to 180C (160C fan forced) for about 15 to 20 minutes or until heated.

• Step 14: TIPS - don't overcook pumpkin, mix will become too soft. Cover filo pastry with a damp tea towel when not using. REDUCE FAT - butter4 every alternate pastry sheet or use cooking oil spray instead of butter.