Squash and sage strudel

Squash and sage strudel

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1 tbsp olive oil
1 onion
1 garlic clove
600 g squash
200 g savoy cabbage
2 tbsp sage
2 tbsp white balsamic vinegar
½ tsp salt
a little pepper
1 parcel strudel pastry
50 g butter
200 g feta
a little sea salt

Preparation Steps

  1. Filling
  2. Heat the oil in a frying pan. Sauté the onion and garlic for approx. 3 mins. Add the squash, cabbage and sage, cook for approx. 5 mins. Add the balsamic, cover and cook for approx. 5 mins., season, allow to cool slightly.
  3. To fill
  4. Unfold the strudel sheets, cut in half lengthwise to form rectangles. Brush half of the pastry pieces with a little butter, place on top of each other. Spread the filling on top, leaving a border of approx. 2 cm all the way around. Crumble the feta on top. Brush the remaining pieces of pastry with a little butter, place on top of the filling, fold in the edges all the way around. Brush the strudels with the remainder of the butter, sprinkle with salt.
  5. To bake
  6. Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly and serve lukewarm.


  • 4 persons


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