Savory Pumpkin Strudel with Feta and Herbs

This golden, flaky strudel is filled with tender roasted pumpkin, crumbled feta cheese, and fragrant herbs, then topped with crunchy pumpkin seeds. A comforting and elegant autumn dish, it’s perfect as a vegetarian main course or a hearty side. With a beautiful presentation and balanced flavors, it’s an excellent choice for holiday dinners, brunches, or cozy weeknight meals.

Why You’ll Love This Recipe

Savory Pumpkin Strudel with Feta and Herbs is a delightful alternative to traditional savory pies or quiches. You’ll appreciate the buttery crispness of the puff pastry paired with the soft, caramelized pumpkin and the tangy bite of feta. Fresh herbs and a touch of spice elevate the flavors, while the pumpkin seeds add a lovely crunch. It’s a sophisticated yet easy-to-make dish that captures the essence of autumn in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 1 sheet puff pastry, thawed
  • 2 cups pumpkin, peeled and diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 cup feta cheese, crumbled
  • 1 egg, beaten (for sealing and brushing)
  • 1 tablespoon pumpkin seeds (pepitas)
  • Optional: pinch of nutmeg

directions

  1. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. Toss the diced pumpkin with olive oil, salt, pepper, rosemary, thyme, and nutmeg if using.
  3. Spread the seasoned pumpkin on the tray and roast for 20–25 minutes until just tender. Allow to cool slightly.
  4. Roll out the puff pastry on a lightly floured surface into a rectangle.
  5. Arrange the roasted pumpkin evenly down the center of the pastry.
  6. Sprinkle the crumbled feta cheese over the top of the pumpkin.
  7. Fold the pastry over the filling lengthwise, sealing the edges with beaten egg. Place seam-side down on the tray.
  8. Brush the top of the strudel with remaining egg wash and sprinkle with pumpkin seeds.
  9. Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
  10. Let it cool slightly before slicing. Serve warm.

Servings and timing

Serves 4–6 people.
Preparation time: 15 minutes
Roasting time: 25 minutes
Baking time: 25–30 minutes
Total time: 65–70 minutes

Variations

  • Butternut Squash Substitute: Swap pumpkin with diced butternut squash for a sweeter flavor.
  • Cheese Swap: Try goat cheese or ricotta instead of feta for a creamier texture.
  • Add Greens: Include a layer of sautéed spinach or kale for added nutrition.
  • Spice It Up: Add a pinch of chili flakes or smoked paprika for a hint of heat.
  • Pastry Options: Use phyllo dough for a more delicate, layered crust.

storage/reheating

Store leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a 350°F (175°C) oven for 10–12 minutes to restore the crispness of the pastry.
Microwaving is not recommended, as it can make the crust soggy.

FAQs

Can I use canned pumpkin instead of fresh?

No, canned pumpkin is too soft and moist for this recipe. Fresh, diced pumpkin is best for texture and roasting.

Is this dish suitable for freezing?

Yes, the baked strudel can be frozen. Wrap it tightly and freeze for up to 2 months. Reheat in the oven until heated through.

Can I prepare the strudel ahead of time?

Yes, assemble the strudel up to 4 hours in advance and refrigerate. Bake just before serving.

What type of pumpkin works best?

Sugar pumpkin or pie pumpkin is ideal for this recipe due to its sweet flavor and firm texture when roasted.

Can I use store-bought roasted pumpkin?

Yes, but ensure it is not overly soft or seasoned. Adjust salt and herbs accordingly.

What other herbs can I use?

Sage, parsley, or oregano can be used instead of or in addition to rosemary and thyme.

How do I make this recipe vegan?

Use vegan puff pastry, substitute feta with a plant-based cheese, and use a non-dairy milk or oil instead of egg wash.

Can I add protein to this dish?

Yes, add cooked lentils, chickpeas, or diced tofu to the filling for a protein boost.

What should I serve with this strudel?

It pairs well with a green salad, roasted vegetables, or a simple soup like tomato or squash.

Can I use other seeds or nuts for the topping?

Absolutely. Sunflower seeds, sesame seeds, or chopped walnuts also work well.

Conclusion

Savory Pumpkin Strudel with Feta and Herbs is an elegant, flavorful dish that highlights the warm and earthy notes of fall produce. With its flaky crust, creamy cheese, and roasted pumpkin filling, it’s a comforting recipe suitable for dinner parties, holiday meals, or casual family dinners. Easy to customize and simple to prepare, this strudel is a seasonal favorite worth adding to your recipe collection.

Print

Savory Pumpkin Strudel with Feta and Herbs

A golden, flaky strudel filled with roasted pumpkin, crumbled feta, and fragrant herbs, topped with crunchy pumpkin seeds. A comforting and elegant dish perfect for autumn.

  • Author: Djihane
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • 2 cups pumpkin, peeled and diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 cup feta cheese, crumbled
  • 1 egg, beaten (for sealing and brushing)
  • 1 tablespoon pumpkin seeds (pepitas)
  • Optional: pinch of nutmeg

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. Toss the diced pumpkin with olive oil, salt, pepper, rosemary, thyme, and nutmeg if using. Roast for 20–25 minutes until just tender. Let cool.
  3. Roll out the puff pastry on a lightly floured surface. Arrange the roasted pumpkin evenly in the center.
  4. Sprinkle feta cheese over the pumpkin.
  5. Fold the pastry over the filling and seal the edges with beaten egg. Place seam-side down on the tray.
  6. Brush the strudel with the remaining egg wash and sprinkle with pumpkin seeds.
  7. Bake for 25–30 minutes, or until golden brown and puffed.
  8. Cool slightly before slicing. Serve warm.

Notes

  • You can substitute butternut squash for pumpkin.
  • Add caramelized onions or spinach for extra depth of flavor.
  • Best served warm but also tasty at room temperature.
  • Pairs well with a side salad or soup.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 55mg

Keywords: pumpkin strudel, savory strudel, puff pastry, feta and pumpkin, vegetarian autumn dish

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