Spinach and sheep's cheese strudel

Ingredients for 1 servings:

• 1 pack of puff pastry (270 g), refrigerated
• 500 g leaf spinach (frozen), thawed, squeezed
• 200 g sheep’s cheese, diced
• 2 shallots, sliced
• 2 garlic cloves, chopped
• 50 g butter
• Salt
• 3 tbsp milk for brushing
• Pepper from the mill
• Water or egg for the dough edge

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Remove the puff pastry from the refrigerator about 10 minutes before use and preheat the oven to 220°C. Sauté the shallots in butter until translucent, add the garlic and spinach. Season with salt and pepper and fry everything briefly. Finally, fold in the feta cheese. Allow the mixture to cool. Unroll the puff pastry onto a baking sheet lined with baking paper and spread the spinach filling over the pastry. Brush one long side of the pastry edge with water or egg. Fold the sides over each other and seal. Brush the strudel with milk and pierce with a fork or decorate with leftover pastry, if desired. Bake on the middle rack for about 35 minutes until golden brown and serve while still warm. Tip: If the filling is too soft, simply sprinkle 1-2 tablespoons of breadcrumbs in the center of the pastry before adding the filling.