Wild Garlic Spinach Strudel

For the wild garlic spinach strudel, peel and chop the onion and sauté in a large pan with a little olive oil.

Add the leaf spinach (preferably Zwutschkerl) to the pan, salt and let it thaw on low heat.

Roughly chop the wild garlic leaves and stir them with the garlic into the spinach mixture at the end, let it sweat briefly and then remove the pan from the heat.

Allow the mixture to cool, crumble in the feta, crack the egg and pour it in and mix everything together well.

Stir some semolina into the spinach mixture if desired and then spread it on the rolled out puff pastry – leaving the edges free.

Prick the top of the roll with a fork and bake on a baking tray lined with baking paper at 200 °C for about 45 minutes.

Preparation Tip:

The wild garlic spinach strudel can be served with a chive sauce. This tastes especially delicious.

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