Spinach, Swiss Chard and Jerusalem Artichoke Strudel

Summary

Ingredients

• 500 g spinach, preferably fresh, or frozen
• 1 head chard
• 1 onion (s)
• 2 cloves garlic
• Feta cheese or parmesan
• 250 g quark (curd cheese)
• salt and pepper
• Herbal salt
• 500 g Jerusalem artichoke or potatoes
• 1 point puff pastry or strudel pastry
• 1 egg (s)
• Fat for frying

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Instructions

1. Steam Jerusalem artichokes or potatoes, peel and press or dice very small. Mix with the curd and season well with salt and pepper. Also with herbal salt to taste. Dice the onion and sweat it, briefly toast the garlic. Wash the spinach and chard, remove from the stalks and add to the onions. Briefly sauté with.
2. Preheat the oven to around 180 ° C top / bottom heat.
3. Roughly mix the curd cheese mixture and the spinach. Dice the feta cheese and mix to your taste, or some parmesan. Add a little salt and pepper and spread on the rolled out puff pastry or strudel pastry. Roll up the strudel and brush with beaten egg.
4. Put in the preheated oven and bake for about 45 minutes.