Potato and spinach strudel

Ingredients for 3 servings:

• 250 g potatoes, mainly floury
• 100 g cream cheese, natural
• 60 g butter
• 3 eggs
• 300 g spinach, fresh
• 1 garlic clove(s)
• 1 pack of puff pastry from the refrigerated section
• 3 tbsp sunflower seeds
• salt and pepper
• Cardamom powder
• Nutmeg, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

Boil the potatoes, peel them, and press them through a potato ricer while they are still hot. Trim and wash the spinach, blanch it briefly, then rinse it in cold water and drain well. Squeeze out any remaining moisture and chop it roughly. Cool the potatoes and spinach. (This can be prepared a few hours in advance.) Separate the eggs. First, cream the butter with the cream cheese until fluffy, then add two egg yolks and one egg white and mix well. Season well with salt, pepper, cardamom, and nutmeg. Mash the garlic and add it to the mixture. Then mix in the mashed potatoes, spinach, and 2 tablespoons of sunflower seeds. Whisk two egg whites until stiff peaks form and carefully mix them into the potato and spinach mixture. Preheat the oven to 200 degrees Celsius (top/bottom heat). Roll out the puff pastry on baking paper and cover two-thirds with the potato and spinach mixture (long side). Fold in the sides of the dough and roll the dough into a strudel. Place seam-side down on a baking sheet with the baking paper on it, brush with the remaining egg yolk, and sprinkle with a tablespoon of sunflower seeds. Bake in the oven (2nd rack from the bottom) for about 35 minutes, reducing the temperature to 180 degrees Celsius after about 15 minutes. Remove from the oven and let stand for another 5 minutes. Carefully cut into thick pieces with a sharp knife. Tip: If you like it spicier, add a little harissa or chili to the mixture. It goes well with herb curd, green sauce, or a mixed leaf salad.