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Spinach and Beetroot Strudel with Goat Cheese

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Spinach and Beetroot Strudel with Goat Cheese

The perfect spinach and beetroot strudel with goat cheese recipe with a picture and simple step-by-step instructions.

  • 3 leaves Strudel, filou, yufka dough
  • Liquid butter
  • 1 tbsp Cream cheese
  • Spinach leaves
  • Beetroot
  • 1 toe Fresh garlic
  • Salt
  • Pepper
  1. First preheat the oven to 200 ° C. Brush one sheet of the strudel dough with some melted butter and carefully place the second sheet on top. This, in turn, spreads butter and puts the third sheet on top.
  2. Spread about a tablespoon of cream cheese on this square of dough. Then spread the spinach leaves and the beetroot cut into small pieces. Sprinkle the goat cheese and the crushed garlic on top. Season the whole thing with salt and pepper and roll carefully.
  3. Brush the roll with melted butter and bake for about 15 minutes. That’s it – fast, but incredibly tasty!
Dinner
European
spinach and beetroot strudel with goat cheese

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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