Spinach Strudel with Bulgur and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g bulur
- 400 g spinach, washed, sorted and blanched
- 200 g sheep cheese
- 200 g sour cream
- 2 egg (s)
- 2 packs puff pastry for strudel from the refrigerated shelf
- salt and pepper
- Nutmeg, grated
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Boil the bulgur (1 part bulgur 3 parts water): first bring the water to the boil with salt, add the bulgur and cook for about 10 minutes, then set aside and let it steep for 15 minutes. Drain off excess water.
- Mix the bulgur with the spinach, sheep cheese, sour cream and eggs. Season to taste with nutmeg, salt and pepper. Pour the finished mixture into the rolled out puff pastry and roll up the strudel.
- Brush with the beaten egg. Bake in a preheated oven at 200 ° C for about 30 minutes until golden brown.
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