Summary

Ingredients

• 1 roll (s) puff pastry from the refrigerated shelf
• 300 g spinach leaves, frozen
• 150 ml vegetable stock
• 200 g feta cheese made from sheep`s milk
• 6 small tomato (s)
• 2 tablespoon pine nuts
• 1 teaspoon turmeric
• 1 teaspoon Marsala
• 0.5 teaspoon ½ cumin powder

Print Recipe Pin Recipe

Instructions

1. Simmer the frozen spinach and broth in a saucepan until the spinach is no longer frozen. In the meantime, cut the tomatoes open and then add them to the saucepan with the feta and spices. Just let it simmer briefly and then remove it from the plate and let it cool down.
2. Roast the pine nuts in a pan without oil until golden brown. When the filling has cooled down enough that it no longer steams, roll out the dough and spread the mixture over it. Now sprinkle the pine nuts evenly over the filling and carefully roll the dough into a strudel. Knock in the ends well so that nothing runs out later.
3. Tip: if the mixture is still too hot, the dough will stick and it will be more difficult to roll it up.
4. Place the strudel with baking paper on an oven rack and bake on the middle rack according to the instructions for the dough pack, for about 35 minutes at 200 ° C.