Strudel with spinach, mushrooms and ricotta

Ingredients for 4 servings:

• 400 g leaf spinach
• 250 g mushrooms, brown
• 250 g ricotta
• 1 m.-sized onion(s)
• 1 roll(s) of strudel dough, approx. 300 g, from the refrigerated section,
• some butter
• some salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• n. B. chives
• e.g. parsley
• some fat for frying

Instructions

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

Vegetarian

Clean and wash the spinach. Sauté in very little water until it has collapsed. Drain well and squeeze some of the excess water. Then chop finely. Finely chop the onion. Fry the onions in a pan with a little fat. Finely slice the mushrooms, add them, and fry them as well. Add the finely chopped spinach and ricotta. Season with salt, pepper, a little nutmeg, and chopped fresh parsley and chives. Remove two or three sheets of strudel dough from the packaging. Place one sheet on a slightly damp tea towel and brush with melted butter. Then place another sheet on top and brush with more butter. Repeat with the third sheet. Spread the filling over the dough, leaving the edges free. Fold the short sides of the dough slightly over the filling and roll up the strudel from the long side, slowly pulling the towel up. Place the strudel seam-down on a baking sheet lined with baking paper and brush with melted butter. Bake in an oven preheated to 200°C (top/bottom heat) for approximately 15 to 20 minutes on the middle rack. Serve hot with a fresh salad. Note: This recipe can be varied by, for example, substituting eggplant for the mushrooms and/or feta for the ricotta. Of course, it can also be made with approximately 250g of frozen spinach, but it tastes better with fresh spinach.