Oriental Mini Spinach Strudel

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   ##Clean, wash and drain the spinach## Peel onion and garlic and chop finely. Heat oil in a pot and fry onion and garlic. Add the spinach and steam covered for 2-3 minutes until the spinach has collapsed. Take ##strudel dough## out of the refrigerator and let it rest at room temperature for about 10 minutes. Season spinach with salt, cinnamon and ##cardamom##, drain, spread on a plate and let cool off. Coarsely crumble feta cheese. ##Wash and drain the raisins.

2. 2

   Wash the coriander, dab dry and, except for something to garnish, pluck leaves from the stalks and chop finely. Squeeze the spinach thoroughly and chop a little smaller. Mix spinach with feta cheese, chopped coriander and raisins. Melt butter. Unfold 2 strudel leaves. Put 1 leaf on a tea towel, brush with butter and place the 2nd leaf on top. Brush the edges with butter. Spread 1/4 of the filling in an oblong sheet on the bottom long side of the pastry. Fold the side edges over the filling, then roll up from the lower long side. Place the strudel on a baking tray lined with baking paper with the dough seam facing downwards. Process remaining strudel dough and filling in the same way.

3. 3

   Put 1 leaf on a tea towel, brush with butter and place the 2nd leaf on top. Brush the edges with butter. Spread 1/4 of the filling in an oblong sheet on the bottom long side of the pastry. Fold the side edges over the filling, then roll up from the lower long side. Place the strudel on a baking tray lined with baking paper with the dough seam facing downwards. Process remaining strudel dough and filling in the same way. Place on the baking tray and brush with butter. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes until golden brown. Mix aiwar and yoghurt. Remove the strudel, arrange it and garnish with coriander. Add Aiwar yoghurt dip

4. 4

   Place on the baking tray and brush with butter. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes until golden brown. Mix aiwar and yoghurt. Remove the strudel, arrange it and garnish with coriander. Add Aiwar yoghurt dip

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
430 kcal

CARBS
48 g

FATS
20 g

PROTEINS
12 g