Spinach strudel with two different dips

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 14
  • 1.5 kg leaf spinach
  • 2 Onions
  • 2 Garlic cloves
  • 9 TABLESPOONS Oil
  • 300 ml Vegetable broth
  • 1 collar Chives and parsley
  • 25 g Pine nuts
  • 2 Eggs (size M)
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 350 g Ricotta cheese
  • 6 TABLESPOONS Breadcrumbs
  • 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
  • 75 g Butter
  • 250 g Greek cream yoghurt
  • 6 Tomatoes
  • 1 red chilli pepper
  • 2 small spring onions
  • 1 TABLESPOON Tomato ketchup
  • baking paper
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Clean the spinach, wash thoroughly and drain. Peel and finely chop the onions. Peel garlic and chop finely. Heat 3 tablespoons of oil in a large, wide saucepan, add half onions and half garlic, fry briefly, deglaze with half the stock. Add half the spinach, cover and simmer for 6-8 minutes (until the spinach has completely collapsed!), stirring several times. Then put it into a sieve, drain very well. Heat 3 tablespoons of oil in a spinach pot, repeat the process with the remaining garlic, onion, spinach and stock, put in a sieve, drain and let cool off

  2. 2

    Wash herbs, shake dry. Pluck off leaves and chop. Roast pine nuts in a pan without fat while turning, remove

  3. 3

    Squeeze the spinach thoroughly and put it in a bowl. Coarsely chop the pine nuts and add to the spinach. Stir in 1 egg, lemon peel and half of the herbs, season with salt, pepper and nutmeg. Mix ricotta, 1 egg and 4 tablespoons breadcrumbs, season with salt and pepper

  4. 4

    Take the strudel dough out of the refrigerator and let it rest at room temperature for about 10 minutes. Melt butter in a small pot. Spread a damp tea towel on the work surface. Roll out the dough sheets. Place 4 pastry sheets slightly overlapping to form a square (approx. 50 x 50 cm) on the cloth, brushing each sheet with a little butter. Repeat the process with 4 sheets and brush with butter, place the remaining sheets in the middle and brush each one with butter

  5. 5

    Sprinkle dough plates with 2 tablespoons of breadcrumbs. Spread the ricotta mixture in a 6-7 cm wide strip on the front edge of the square, leaving a rim of about 2 cm. Add the spinach mixture and form a strand. Fold over the 2 sides, butter them and roll them up carefully, making sure that the ricotta mixture is at the bottom, cut off any excess dough. Place the strudel on a baking tray lined with baking paper and brush with remaining butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Finally cover with foil if necessary

  6. 6

    In the meantime, mix the remaining herbs and yoghurt, season with salt and pepper. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Clean, wash, slice and seed the chilli. Chop the pod finely. Clean, wash and finely chop spring onions. Mix ketchup, tomatoes, chilli, 3 tbsp. oil and spring onions, season with a little salt

  7. 7

    Remove the strudel and let it cool down. Then cut into slices as desired and serve. Add tomato salsa and herb yoghurt

Nutrition Facts

KCAL
280 kcal
CARBS
18 g
FATS
19 g
PROTEINS
9 g