Spinach Strudel

For the spinach strudel, defrost the spinach in a sieve, squeeze well and cut a little smaller with a knife.

Chop onions and garlic and sauté in hot olive oil until translucent. Finely chop or crumble the sage. Cut feta into cubes.

Preheat oven to 180 °C top and bottom heat. Mix spinach with onion-garlic mixture, sage and eggs.

Season with salt and pepper and carefully fold in the feta cubes. Roll up puff pastry and place spinach mixture in the center, leaving enough border all around to seal the strudel.

First overlap the long sides over the filling, then press the wide sides firmly together and fold upward.

Roll the strudel onto a sheet of baking paper so that the edges of the dough are at the bottom.

Brush with the milk and poke three holes in the top of the dough with a skewer, allowing steam to escape so the strudel doesn’t burst open during baking.

Place the spinach strudel in the oven and bake for about 45 minutes until brown.

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