Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Optionally, of course, a garlic dip or a tomato sauce is an option; But we also enjoyed it without it.