Spinatstrudel (Spinach Strudel)

This tasty strudel is a quick and easy way to trick your kids into eating spinach. Serve with a simple yogurt and fresh herb sauce and a big, colorful salad for a fabulous vegetarian meal.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step: 2

Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.

Step: 3

Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.

Step: 4

Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.

Step: 5

Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.

Step: 6

Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

Per Serving: 620 calories; protein 18.4g; carbohydrates 44.1g; fat 41.8g; cholesterol 85mg; sodium 941.5mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.