Minced meat strudel with mint dip

Ingredients for 5 servings:

• 600 g leaf spinach
• 2 tbsp oil
• salt and pepper
• nutmeg
• 250 g filo pastry
• 1 garlic clove(s)
• 500 g minced meat, mixed
• 2 tbsp raisins
• 1 tbsp pine nuts
• 2 tbsp almonds, chopped
• Cumin powder
• 6 tbsp butter
• 300 g whole milk yogurt
• some lemon juice
• a few sprigs of mint

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Trim the spinach, wash it thoroughly, and drain. Heat 1 tablespoon of oil, add the spinach, and let it wilt. Simmer until all the liquid has evaporated. Season with salt and nutmeg. Let the filo pastry rest at room temperature for about 10 minutes. Meanwhile, peel and finely chop the garlic. Heat 1 tablespoon of oil in a pan and fry the minced meat until crumbly. Season with salt and pepper. Briefly fry the garlic, raisins, pine nuts, and almonds. Remove the minced meat from the heat and mix with the spinach. Season with salt, pepper, and cumin. Preheat the oven (electric oven: 200°C/fan: 175°C). Line a baking tray with baking paper. Melt the butter. Line the pastry sheets and brush with half the butter. Place two pastry sheets next to each other, slightly overlapping. Spread about 1/5 of the spinach and mince mixture onto one end of each roll, leaving a small border on the sides. Fold the sides over the filling and roll up from the filling. Place the rolls on the baking sheet and brush with the remaining butter. Bake in the middle rack of the hot oven for about 15 minutes. For the mint dip, season the yogurt with salt, pepper, and lemon juice. Wash the mint, shake dry, pick off the leaves, and finely chop. Stir into the yogurt. Serve the strudel with the dip.