Spinach strudel
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ingredients
350 g puff pastry 450 packets frozen spinach leaves 1 pk medium onion 5 cloves garlic 1 crucible cooking cream 2 pk egg 450 g ham 250 g sliced cheese 150 g hard cheese for grating pk salt pk black pepper pk plain flour for sprinkling pk olive oil
progress
I’ve been baking it regularly on Maundy Thursday, my family really likes it, I got it from a friend.
1.
Slice the onion and two garlic cloves thinly. Grate the cheese on a coarse grater. Squeeze the excess water out of the thawed spinach.
2.
Heat the olive oil in a frying pan and add the chopped onion and then the garlic. The moment the edges start to turn golden, add the spinach, sauté briefly (maximum 1 minute).
3.
Pour in the cream, add salt (be careful the ham and cheese are salty), black pepper, remaining garlic (the one already pressed through). Let the cream reduce slightly (boil). Add 1 egg, grated cheese and stir until cheese begins to melt.
4.
Remove the pan from the stove and let cool, stirring occasionally. Roll out one packet of puff pastry to a thickness of about 2 mm. Spread half of the ham slices over the pastry and place half of the cheese slices on top of the ham.
5.
Toss the prepared cooled spinach mixture. Roll up the dough, transfer to a baking tray lined with baking paper, brush with egg and place in a preheated oven.
6.
Prepare the second strudel in a similar way.
7.
Bake at 200 ºC , 15 – 20 min.
