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Sweet Potato & Kale Strudel

Dan and Steph
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  • 300 g Sweet Potatoes peeled and chopped into 2cm pieces
  • 300 g Kale
  • 1 tbs Extra Virgin Olive Oil
  • 1 tbs Butter
  • 1 Onion
  • 300 g Finely Chopped Mushrooms
  • 180 ml Crème fraîche
  • 20 g Parmesan
  • 140 g Grated Gruyere Cheese Chopped into very small pieces
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Salt & Cracked Pepper
  • 8 sheets Filo Pastry 
  • 80 g Butter Melted
  • 1/2 tbs Poppy Seeds


  • Heat the oven 180 degrees C 
  • On a baking tray add some olive oil & sweet potatoes, bake until tender – remove & place into a bowl
  • Remove the leaves from the kale stems & roughly chop them.
  • Heat the oil the butter in a pan, then fry the onion, kale & mushrooms for about 10 mins until soft & the water from the pan has evaporated - Add this to a large bowl
  • Add the crème fraîche, parmesan, 100g of the gruyere cheese and the nutmeg to the bowl with everything & stir well – season with a good amount of salt & pepper – allow to cool slightly
  • Melt the butter. Lay a sheet of filo on a large baking sheet
  • With the long side of the baking sheet towards you, spoon the filling along the pastry, about 4cm in from the edge. Sprinkle the remaining gruyere cheese on top.
  • Carefully roll the filo and the stuffing into a fat log shape and tuck the ends underneath to seal
  • Brush the strudel with more butter, scatter over the poppy seeds and bake for 25 mins until golden brown
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