About this recipe:This tasty strudel is a quick and easy way to trick your kids into eating spinach. Serve with a simple yoghurt and fresh herb sauce and a big, colourful salad for a fabulous vegetarian meal.
1 packet puff pastry
For the filling
1 packet frozen spinach
2 shallots, finely chopped
2 garlic cloves, finely chopped
100ml cottage cheese
100ml soured cream
100g Parmesan cheese, grated
1 teaspoon salt
ground black pepper to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 220 C / Gas 7.
Mix together spinach, shallots, garlic, cottage cheese, soured cream, 1 egg and Parmesan cheese; season with salt, pepper and nutmeg.
Roll out the puff pastry on a clean work surface, a little thinner at the edges. Place on a baking tray covered with baking parchment.
Lay the filling down the middle length of the pastry sheet. Crack an egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so that the seam is on the bottom.
Place on a greased baking tray. Beat what remains of the egg. Brush the strudel with it and cut a few slits in the pastry.
Bake in the preheated oven for about 30 minutes until the strudel is golden brown.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.