Moose, Spinach and Sunflower Seed Strudel

Moose, Spinach and Sunflower Seed Strudel

Serves 6


½ cup plus 1 Tbsp olive oil, divided

1 onion, finely chopped

1 clove garlic, finely chopped

¼ tsp ground cinnamon

Pinch red pepper flakes

One 300 g block of frozen spinach, thawed

1½ pounds ground moose

¼ cup sunflower seeds

Salt and pepper, to taste

One 1-pound package of frozen phyllo pastry, thawed


1. Set oven to 350ºF degrees. In a large skillet over medium high heat, heat 1 tablespoon olive oil until shimmering. Add onion, garlic, ground cinnamon and red pepper flakes and cook, stirring often until onions are soft. About 6 minutes. Add the spinach and cook for 5 minutes, then add moose and cook stirring often until moose is fully cooked – about 8 minutes. Remove from heat and allow to cool.

2. Place one sheet of phyllo on a work surface and brush with olive oil, then place another sheet of phyllo on top. Repeat until you’ve used half the package brushing olive oil between each layer. Scatter half the moose mixture over the stacked sheets, then gently roll into a log, brushing the log with olive oil as you roll. Repeat process with remaining phyllo and filling then place both strudel on a lined baking sheet and brush with olive oil. Bake until strudel is browned – about 30 minutes. Let cool for 10 minutes before slicing.

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