Spinach strudel with dried tomatoes and walnuts

Ingredients for 2 servings:

• 1 roll of square pastry dough
• 8 tomatoes, dried in oil
• 1 handful of walnuts
• 2 garlic cloves
• some olive oil
• 200 g fresh leaf spinach
• 1 onion(s)
• some vegetable stock to deglaze
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

uncomplicated, vegan

Place the tomatoes, walnuts, a clove of garlic, and a generous splash of olive oil in a blender to make a pesto. Season with salt and pepper. Dice the onion and garlic, sauté in a little olive oil in a pan until translucent, and deglaze with a little vegetable stock. Then add the spinach and sauté for a few minutes until it collapses. Season with salt and pepper. Spread the puff pastry on a baking sheet and spread generously with the tomato pesto. Then spread the spinach on top and roll it into a strudel, starting from the long side. Important: Place it on the baking sheet with the seam facing down so it stays closed. Brush with a little water and bake at 200°C (top/bottom heat) until the puff pastry is golden brown. This takes about 20 minutes. You can, of course, serve it with a garlic dip or tomato sauce; however, we enjoyed it very much without it.