Start by chopping the cashews, not too finely. Pour in a bowl.
Squeeze as much water as you can from the spinach and add them to the food processor.
Add ricotta, nutmeg, salt and pepper
Blend until creamy, but not too much or it will be too runny
Add to the bowl with the cashews and mix with a spoon, taste check salt and pepper
Lay down your phillo sheets and spread the spinach mix evenly on top.
Start rolling each strudel on itself, along the shorter side.
Place them on a baking tray with wax paper, the closure at the bottom to prevent opening while cooking
Rub some softened butter on top to help achieve a golden crust, you can add some more while baking. You can brush some egg white if you want to substitute the butter.
Bake for 30min, at 160C, covering the strudel with foil for the first 15min to help cooking the inside. Cook more if needed. This depends on the thickness of the strudel ultimately.
- 100.0g Ricotta
- 200.0g Spinach
- 50.0g Cashews
- Phillo Sheets