Summary

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

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Instructions

1. Boil potatoes, peel and cut into small cubes.
2. 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).
3. 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.
4. 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.
5. I like to serve a sour cream-yoghurt-garlic sauce with it, but there is no limit to the imagination.