Spinach, chard, and Jerusalem artichoke strudel

Ingredients for 4 servings:

• 500 g spinach, preferably fresh or frozen
• 1 head of chard
• 1 onion(s)
• 2 cloves garlic
• e.g. feta cheese or parmesan
• 250 g quark (cottage cheese)
• salt and pepper
• n. B. herbal salt
• 500 g Jerusalem artichokes or potatoes
• 1 pc. strudel dough or puff pastry
• 1 egg(s)
• Fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 55 minutes

Spinach strudel with that certain something

Steam, peel, and press the Jerusalem artichokes or potatoes, or dice them very finely. Mix them with the curd cheese and season well with salt and pepper. Add herb salt to taste. Dice the onion and sauté briefly, then fry the garlic. Wash the spinach and chard, remove the stalks, and add them to the onions. Sauté briefly. Preheat oven to 180°C (top/bottom heat). Roughly mix the curd cheese and spinach. Dice feta cheese or a little Parmesan cheese, if desired, and mix into the mixture. Season with salt and pepper and spread on the rolled out puff pastry or strudel dough. Roll up the strudel and brush with beaten egg. Place in the preheated oven and bake for about 45 minutes.