Chopped strudel filled with spinach

Name: Chopped strudel filled with spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 100 g young leaf spinach; 100 g Fontina (play); 800 g mixed mince; 1 Egg (Gr. M); 1 TABLESPOON medium hot mustard; 6 TABLESPOONS Breadcrumbs; 7-10 Tbsp salt, pepper, sweet paprika, sugar; 100 g Parma ham; 1.2 kg new potatoes; 3 TABLESPOONS Oil; 1 Onion; 1 Garlic clove; 2 can(s) (425 ml each) chunky tomatoes; 4 Stem/s Parsley; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Watch out, this meat loaf is taking the place of your favourite food by storm! The potato wedges are easy to bake in the oven - there is even time for a sauce.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

100 g young leaf spinach
100 g Fontina (play)
800 g mixed mince
1 Egg (Gr. M)
1 TABLESPOON medium hot mustard
6 TABLESPOONS Breadcrumbs
7-10 Tbsp salt, pepper, sweet paprika, sugar
100 g Parma ham
1.2 kg new potatoes
3 TABLESPOONS Oil
1 Onion
1 Garlic clove
2 can(s) (425 ml each) chunky tomatoes
4 Stem/s Parsley
7-10 Tbsp Cling film

Directions

1
Sort the spinach, wash and shake dry. Coarsely grate the cheese. Knead the minced meat, egg, mustard and breadcrumbs well and season with 1 1⁄2 tsp salt and 1 tsp pepper. Form a rectangle (approx. 25 x 35 cm) on a piece of foil. Spread Parma ham, spinach and cheese on top. Roll up from the short side to a firm strudel and place on a baking tray.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the potatoes thoroughly, cut into large pieces and mix with 2 tbsp. oil. Season with salt and paprika. Spread the potatoes around the chopped strudel. Bake in a hot oven for about 50 minutes.
3
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic in it. Add tomatoes, bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and 1 tsp. sugar. Wash parsley, shake dry, chop leaves finely. Arrange everything and sprinkle with parsley.