Spinach Strudel with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point spinach leaves
- 150 g sheep cheese, Greek
- 2 egg (s), separated
- 1 small onion (s)
- 1 tablespoon parsley
- 1 clove garlic
- 20 g butter or mararine
- salt and pepper
- 2 sheets dough (drawn strudel sheets)
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and brown in the butter until golden. Thaw the spinach a little in the microwave. Add to the onion. Finely chop parsley and garlic and mix in. Mix in the egg yolks, now stop boiling. Beat egg whites into snow and fold into the mixture. Season to taste with salt and pepper. Cut the sheep cheese into small pieces.
- Place the strudel dough on a tea towel. Spread the spinach mixture evenly in the middle. Spread the sheep cheese on top. Fold in the edges and roll them into a strudel using a tea towel.
- Place on a greased baking sheet. The best way to do this is to leave the strudel in the tea towel, like in a hammock, and then roll it onto the baking sheet. Brush with fat and bake in the preheated oven at approx. 180 degrees for about 30 minutes, until the strudel is golden yellow.
- Tip: Make a dip from sour cream, possibly yoghurt, garlic, salt and herbs of your choice.
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