Spinach strudel with tomato cream

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2 medium-sized onions
  • 2 Garlic cloves
  • 1 TABLESPOON Oil
  • 1 kg Frozen leaf spinach
  • 2 TEASPOONS Vegetable broth
  • 5 Eggs
  • 1 package (120 g) Strudel dough (cooling shelf)
  • 3 TABLESPOONS Pine nuts
  • 75 g Gouda (play)
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 3-4 Tbsp Butter
  • 3 TABLESPOONS Breadcrumbs
  • 1 TABLESPOON Tomato paste
  • 2 TABLESPOONS Flour
  • 200 g Whipped cream
  • 300 g Tomatoes
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Peel and finely dice the onions and garlic. Heat the oil in a wide saucepan. Fry garlic and half of the onions in it. Add spinach, about 1/4 l water and 1 teaspoon broth. Bring to the boil, cover and stew for 15-18 minutes.

  2. 2

    Hard boil eggs. Quench and peel. Leave the dough to rest for 10 minutes at room temperature. Roast the seeds without fat. Grate cheese. Squeeze spinach well, mix with cheese and seeds.

  3. 3

    Season to taste with salt, pepper and nutmeg.

  4. 4

    Melt 2-3 tablespoons of butter. Unfold the dough sheets and place them crosswise on a damp tea towel, spreading a thin layer of butter on each. Sprinkle breadcrumbs on a strip of dough about 10 cm wide across, leaving about 5 cm free at the bottom and sides.

  5. 5

    Add half the spinach. Place the eggs on top and the rest of the spinach around it. Roll up the dough firmly with the cloth, folding the sides. Place on a baking tray lined with baking paper. Brush with the rest of the melted butter.

  6. 6

    Bake in a hot oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 30 minutes.

  7. 7

    Fry the rest of the onions in 1 tbsp. hot butter. Sweat tomato paste and flour in it. Stir in 300 ml water, cream and 1 tsp. stock. Bring to the boil and simmer for about 5 minutes. Wash and seed the tomatoes, dice finely and stir in.

  8. 8

    Season with salt, pepper, paprika and 1 pinch of sugar. Pass the sauce to the strudel.

  9. 9

    Drink tip: cool rosé wine, e.g. a Grenache Rosé.

Nutrition Facts

KCAL
710 kcal
CARBS
39 g
FATS
46 g
PROTEINS
29 g