Puff pastry strudel with spinach, mushrooms, onions and feta

Ingredients for 2 servings:

• 1 pack of puff pastry from the refrigerated section
• 100 g spinach, fresh or frozen
• 300 g mushrooms
• 1 m.-sized onion(s)
• 1 pack of feta cheese or other brine-ripened cheese
• salt and pepper
• 1 egg(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simple and vegetarian

Heat the spinach while you chop the mushrooms, onion, and feta into small pieces. It’s better to chop them smaller than too large, as this makes the strudel easier to wrap. Once the spinach is warm, put everything together in a large bowl and mix. Season with salt and pepper: more pepper is better than a little salt, as the feta already adds quite a bit of flavor. Crack the egg into a cup and beat it with a fork. Add half of it to the mushroom, spinach, onion, and feta mixture. Spread the puff pastry out on a baking sheet. The baking paper is usually included! Then, using a spoon, pour the contents of the strudel onto the puff pastry and form a nice, tall mound in the middle. Important: Press firmly with your hands to compact the mixture; this will ensure you can close the strudel later. Then, using wet fingers, loosen the sides of the puff pastry from the baking paper, lift it up, and fold it upwards to enclose the mixture in the pastry. Press the open ends together with your fingertips and roll them up to ensure the strudel is completely sealed. Wet fingers work best for this! Finally, brush the strudel with the beaten egg to give it a nice golden brown color. Place in the oven at 200 degrees Celsius on the middle rack for between 25 and 35 minutes. Keep an eye on the strudel during the last few minutes to make sure it doesn’t overbrown. 25 minutes is always plenty for me.