Summary

Ingredients

• 1 point puff pastry from the cooling shelf, approx. 275 g
• 1 vegetable onion (s)
• 100 g spinach leaves
• 250 g mushrooms
• 125 g feta cheese
• 250 g ricotta
• 50 g cheese, rated, your choice
• 0.5 ½ lemon (s), juice from it
• salt and pepper
• Garlic powder
• 1 tablespoon milk or an egg for brushing
• oil

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Instructions

1. Take the puff pastry out of the refrigerator ten minutes beforehand (depending on the package information).
2. Preheat the oven to 200 ° C top / bottom heat.
3. Peel the vegetable onion and cut into small cubes. Cut the mushrooms into slices.
4. Heat some oil in a pan. Add the onions and fry until they are nice and translucent. Then add the spinach leaves to the pan and cook until it collapses. Finally add the mushrooms and fry them. It is best to fry everything until there is no more liquid in the pan. Then let the mixture cool down a little.
5. In a bowl, stir the ricotta and lemon juice until smooth. Add vegetable mixture, grated cheese and crumbled feta and stir everything together. Season to taste with salt, pepper and garlic powder.
6. Roll out the puff pastry on a baking sheet and distribute the mixture in the middle. First fold the ends in the middle and then roll them up from the long side. Press the edges well so that nothing leaks out during baking. Brush the strudel with a little milk or egg so that it turns golden brown.
7. Bake the strudel in the preheated oven on the middle shelf for about 30-35 minutes, depending on the oven.
8. I ate it like that, but a fresh salad will certainly go well with it.