Spinach Strudel with Sun-dried Tomatoes and Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 roll (s) puff pastry, square
- 8 tomato (s), dried in oil
- 1 handful walnuts
- 2 cloves garlic)
- some olive oil
- 200 g spinach leaves, fresh
- 1 onion (s)
- some vegetable stock to deglaze
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the tomatoes, walnuts, a clove of garlic and a good dash of olive oil in a blender and make a pesto. Season with salt and pepper.
- Dice onion and garlic, sauté in a little olive oil in a pan until translucent and deglaze with a little vegetable stock. Then add the spinach and cook for a few minutes until it collapses. Season with salt and pepper.
- Spread the puff pastry on a baking sheet and brush generously with the tomato pesto. Then spread the spinach on top and roll the long side into a strudel. Important: Put the end down on the baking sheet so that it stays nice.
- Brush with a little water and bake at 200 ° C top / bottom heat until the puff pastry is golden brown. This takes about 20 minutes.
- Optionally, of course, a garlic dip or a tomato sauce is an option; But we also enjoyed it without it.
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