We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Spinatstrudel (Spinach Strudel)
0 Likes
Prep Time:
20 minutes
20 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
50 minutes
50 minutes
German Spinach Strudel: A flaky puff pastry bursting with flavorful spinach filling, perfect for a simple and delicious vegetarian meal.
Ingredients:
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup grated Parmesan cheese
- 0.5 cup cottage cheese
- 0.5 cup sour cream
- 2 shallots, minced
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ground black pepper to taste
- 1 pinch ground nutmeg, or to taste
- 1 (17.5 ounce) package frozen puff pastry, thawed
Instructions:
- Preheat your oven to a toasty 425 degrees F (220 degrees C) and prepare a baking sheet with parchment paper.
- Combine spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg in a bowl until the filling is thoroughly blended.
- Roll out the puff pastry on a clean work surface, slightly thinning out the edges. Then, place it onto the prepared baking sheet.
- Spread the filling down the center of the pastry sheet. Crack one egg into a cup without beating it. Brush the puff pastry edges with egg white, fold the pastry over the filling. Seal the ends and carefully flip it so the seam is underneath.
- Brush the beaten egg over the puff pastry and make a few slits on top.
- Bake until the strudel turns a beautiful golden brown, for around 30 minutes in the preheated oven.