Spinach Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 385.8 μg | (643 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 2 egg yolks
- 1 pinch salt
- 1 pinch sugar
- 3 Tbsps vegetable oil
- 50 grams melted butter
- 4 Tbsps breadcrumbs
- 3 Tbsps milk
Preparation steps
For the dough, mix flour with 1 egg yolk, salt, sugar, 3 tablespoons oil and about 100 ml (approximately 1/2 cup) warm water. Knead until smooth and elastic. Form into a ball. Wrap in plastic wrap and let stand for 30 minutes.
For the filling, rinse spinach. Cook briefly in a little boiling salted water. Drain, rinse, drain and squeeze it with your hands, then coarsely chop.
Peel and finely chop garlic. Sauté in 2 tablespoons hot olive oil. Add the spinach and sauté about 3 minutes. Stir in almonds and cheese. Season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Roll out the pastry on lightly floured surface, then place on a lightly floured kitchen towel. Brush the dough with melted butter and sprinkle with the breadcrumbs.
Spread the spinach mixture on top. Roll up using the kitchen towel.
Place on the prepared pan, seam side down. Bake for about 35 minutes.
Serve strudel with a tomato sauce.
