Mini chopped strudel with mint dip

Name: Mini chopped strudel with mint dip
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 600 g leaf spinach; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 7-10 Tbsp Pepper; 1 (250 g) Roll of fresh filo pastry; 1 Garlic clove; 500 g mixed mince; 2 TABLESPOONS Raisins; 1 TABLESPOON Pine nuts; 2-3 TABLESPOONS chopped almonds; 7-10 Tbsp ground cumin; 6-8 TABLESPOONS Butter; 300 g Whole milk yoghurt; 7-10 Tbsp a few squirts of lemon juice; 3 Stem(s) Mint; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

600 g leaf spinach
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
7-10 Tbsp Pepper
1 (250 g) Roll of fresh filo pastry
1 Garlic clove
500 g mixed mince
2 TABLESPOONS Raisins
1 TABLESPOON Pine nuts
2-3 TABLESPOONS chopped almonds
7-10 Tbsp ground cumin
6-8 TABLESPOONS Butter
300 g Whole milk yoghurt
7-10 Tbsp a few squirts of lemon juice
3 Stem(s) Mint
baking paper

Directions

1
Clean the spinach, wash well and drain. Peel and finely chop the onion. Heat 1 tablespoon of oil. Fry half of the onion in it. Add the spinach, let it collapse. Simmer until all liquid has evaporated.
2
Season to taste with salt and nutmeg.
3
Let the filo pastry rest at room temperature for about 10 minutes. Meanwhile peel garlic and chop finely. Heat 1 tablespoon of oil in a frying pan. Fry the minced meat in it until crumbly. Season with salt and pepper. Fry the rest of the onion, garlic, raisins, pine nuts and almonds briefly.
4
Remove the mince from the heat and mix with the spinach. Season everything with salt, pepper and 1/2 tsp. cumin.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Melt butter. Separate the pastry sheets and spread with half of the butter.
6
Place 2 pastry sheets next to each other, slightly overlapping. Spread approx. 1/5 of the spinach mince mixture on each end, leaving a small rim on the sides. Whip the sides over the filling and roll up from the filling.
7
Place the rolls on the baking tray and brush with the remaining butter. Bake in the hot oven on the middle shelf for about 15 minutes.
8
For the mint dip, season the yoghurt with salt, pepper and lemon juice. Wash mint, shake dry, pluck off leaves and chop finely. Stir into the yoghurt. Serve the strudel with the dip.