Kale and Cheddar Fillo Strudel

Cook time 45 minutes
Servings 4


½ bunch of Kale, washed and shredded
6 sheets of fillo pastry
150g pancetta or smoked speck, finely diced
2 spring onions, finely chopped
2 garlic cloves finely chopped
200g ricotta cheese
100g freshly grated cheddar
1 egg
¼ tsp. nutmeg
zest of 1 lemon
Salt and pepper
60g butter, melted

Kale and Cheddar Fillo Strudel


In a sauté pan, fry the pancetta for 2 to 3 minutes to start to render the fat and then add the spring onions and cook for a further minute. Now add the kale, garlic and sauté for 2-3 minutes or until it starts to wilt. Cool a little and then season with salt and pepper and add the nutmeg. Mix in the ricotta cheese, cheddar, egg and lemon zest.

Preheat the oven at 180°C. Line a baking tray with baking paper.

Brush butter on piece of fillo and continue to layer the 5 remaining sheets.

Place the kale mixture across the fillo (lengthwise) about 5 cm from the edge and roll the pastry folding the sides inward as if to fold a spring roll. Brush the roll with butter and place seam side down on the baking tray.

Bake for about 20-30 minutes or until golden brown. Cool for 10 minutes before slicing.