Spinach – Feta – Strudel with Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large potato (s), mainly waxy
- 800 g spinach leaves, frozen
- 200 g feta cheese
- 1 onion (s)
- 3 clove (s) garlic
- 0.5 ½ glass tomato (s), dried, pickled in oil
- 2 pack strudel sheets
- salt and pepper
- Egg (s), for brushing
- oil
Print Recipe
Pin Recipe Instructions
- Boil potatoes, peel and cut into small cubes.
- Finely chop the onion and sauté in oil. Add the spinach and a little water. Simmer until the spinach is soft. In the meantime, peel and press the garlic. Season to taste with salt and pepper (I also like to add a soup cube when braising, but it`s a matter of taste).
- Dice the feta and the sun-dried tomatoes. Then mix the spinach, feta, tomatoes and diced potatoes in a bowl. I always let the spinach cool down a little first so that the mixture doesn`t melt right away.
- Spread half of the mixture on 1 strudel dough, brush the edge with egg and roll up. Brush with egg and bake in the oven according to the package instructions.
- I like to serve a sour cream-yoghurt-garlic sauce with it, but there is no limit to the imagination.
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