Spinach and egg strudel with tomato cream

Name: Spinach and egg strudel with tomato cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 1–2 Garlic cloves; 2 TABLESPOONS Oil; 250 ml Vegetable broth; 2 packages (500 g each) deep-frozen leaf spinach; 5 Organic eggs (size M); 50 g Pine nuts; 75 g Gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g Butter; 1 package (120 g) Drawn strudel dough (4 extra tender Viennese strudel sheets; 2 x 2 sheets; refrigerated shelf); 3 TABLESPOONS Breadcrumbs; 300 g Tomatoes; 20 g Flour; 25 g Tomato paste; 300 ml Vegetable broth; 200 g Whipped cream; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 7-10 Tbsp Parsley; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
1–2 Garlic cloves
2 TABLESPOONS Oil
250 ml Vegetable broth
2 packages (500 g each) deep-frozen leaf spinach
5 Organic eggs (size M)
50 g Pine nuts
75 g Gouda cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g Butter
1 package (120 g) Drawn strudel dough (4 extra tender Viennese strudel sheets; 2 x 2 sheets; refrigerated shelf)
3 TABLESPOONS Breadcrumbs
300 g Tomatoes
20 g Flour
25 g Tomato paste
300 ml Vegetable broth
200 g Whipped cream
7-10 Tbsp Sweet peppers
1 pinch Sugar
7-10 Tbsp Parsley
baking paper

Directions

1
Peel and finely dice the onions. Peel garlic and chop finely. Heat the oil in a wide saucepan, add half of the onions and garlic, fry briefly, deglaze with broth. Add spinach, bring to the boil over medium heat, cover and simmer for 16-18 minutes (until the spinach thaws), stirring several times. Then pour into a sieve, drain very well
2
In the meantime, put the eggs in boiling water and cook for about 9 minutes. Drain, rinse and peel. Roast pine nuts in a dry pan while turning, remove. Grate cheese finely. Squeeze spinach well with your hands
3
Place spinach, pine nuts, up to 1 teaspoon for garnishing, and cheese in a bowl and mix. Season to taste with salt, pepper and nutmeg
4
Let the strudel dough rest in the closed package for about 10 minutes at room temperature. Melt 25 g butter in a saucepan. Place a damp tea towel on the work surface, place a dry cloth on top. Remove the strudel leaves from the package and unfold them. Carefully place 1 sheet on the cloth, spread a thin layer of butter on it. Place the remaining 3 leaves on top, each turned by 90 °, and brush each leaf with a thin layer of butter in between. Sprinkle a strip (approx. 10 cm wide) of strudel dough crosswise with breadcrumbs. Put half of the spinach mixture on top, about 10 cm wide, leaving the edge of the dough about 5 cm free. Place the eggs in the spinach. Spread the rest of the spinach around it. Roll up the strudel dough with the help of the tea towels. Fold in the sides
5
Carefully place on a baking tray lined with baking paper, brush with remaining butter and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes
6
In the meantime clean, wash, quarter, seed and finely dice the tomatoes. Melt 25 g butter in a pot. Add the remaining onions and fry in it. Dust with flour, sweat and stir in tomato paste. Gradually deglaze with stock and cream. Boil up while stirring. Season to taste with salt, pepper, paprika and sugar. Add tomato cubes
7
Take the strudel out of the oven. Garnish with pine nuts and parsley. Add the sauce