Spinach and Egg Pastry Strudel
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 11 ozs frozen Puff pastry
- 15 cups Spinach
- 1 onion
- 2 Tbsps butter
- ⅔ cup Crème fraiche
- 1 egg
- 4 hard-boiled eggs
- salt
- freshly ground Black pepper
- Nutmeg
- 1 Tbsp finely chopped parsley
- milk (for brushing the pastry)
Preparation steps
1.
Lay the puff pastry sheets side by side to thaw.
2.
Wash, sort and drain the spinach.
3.
Peel and finely chop the onion. Heat the butter in a pan and saute the onion. Add the spinach, heat until it wilts and then cook gently for about 6 minutes. Season with salt, pepper and nutmeg. Let cool.
4.
Mix the crème fraiche smoothly with the egg, add the parsley and stir into the spinach.
5.
Shell the hard-boiled eggs.
6.
Roll out the puff pastry. Spread the spinach filling on 1/3 of the pastry, arrange the eggs on top, press in lightly and roll up the pastry. Brush with milk.
7.
Put the strudel on a cookie sheet lined with baking parchment and bake in a preheated oven (220°C/425°F) for 30-35 minutes, until golden brown.
8.
For the vegetables, scrape or scrub the carrots and blanch in boiling, salted water with the broccoli for 2-3 minutes. Drain then toss in hot butter. Season to taste with salt and serve with the strudel.
