Puff pastry strudel with leaf spinach, mushrooms and ricotta

Ingredients for 3 servings:

• 1 pc. puff pastry from the refrigerated section, approx. 275 g
• 1 vegetable onion(s)
• 100 g leaf spinach
• 250 g mushrooms
• 125 g feta cheese
• 250 g ricotta
• 50 g grated cheese of your choice
• ½ lemon(s), juice
• salt and pepper
• garlic powder
• 1 tbsp milk or an egg for brushing
• oil

Instructions

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

vegetarian

Remove the puff pastry from the refrigerator ten minutes in advance (according to the package instructions). Preheat the oven to 200°C (top/bottom heat). Peel the onion and dice it into small pieces. Slice the mushrooms. Heat a little oil in a pan. Add the onions and fry until translucent. Then add the spinach leaves and sauté until they collapse. Finally, add the mushrooms and fry. It’s best to fry everything until there is no more liquid in the pan. Then let the mixture cool slightly. In a bowl, mix the ricotta and lemon juice until smooth. Add the vegetable mixture, grated cheese, and crumbled feta cheese and mix everything together. Season with salt, pepper, and garlic powder, if desired. Roll out the puff pastry on a baking sheet and spread the mixture in the middle. First fold the ends into the middle and then roll up from the long side. Press the edges firmly to prevent leakage during baking. Brush the strudel with a little milk or egg to ensure it turns a nice golden brown. Bake the strudel in the preheated oven on the middle rack for about 30-35 minutes, depending on your oven. I ate it as is, but a fresh salad would certainly go well with it, too.