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Savory Pumpkin Strudel with Feta and Herbs

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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.

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

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

Find it online: https://foodiecara.com/savory-pumpkin-strudel-with-feta-and-herbs/