Potato Spinach Strudel

Ingredients

• 300 g flour
• 1 pinch salt
• 4 tbsp oil
• 150 ml lukewarm water
• 800 g potatoes
• 800 g fresh spinach
• 3 egg yolks
• 1 onion
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• nutmeg
• 6 tbsp breadcrumbs
• 4 tbsp liquid butter

Instructions

1. 1.

   Sift flour into a bowl, add salt, oil and lukewarm water, and mix with the dough hooks of an electric hand mixer until a thick, non-sticky dough forms. Chill in the refrigerator for 30 minutes.

2. 2.

   Peel potatoes, cut into small cubes, and blanch in lightly salted water until just tender. Drain and set aside.

3. 3.

   Wash spinach thoroughly, collapse it in boiling salted water, then drain and shock in ice water. Squeeze out excess moisture and roughly chop. Peel onion and garlic; dice the onion and mince the garlic. Combine both with egg yolks and add to the potato cubes, seasoning as desired.

4. 4.

   Roll out dough on a large floured towel into a thin sheet. Brush dough and baking dish with liquid butter and sprinkle breadcrumbs. Spread filling along one edge of the dough, then roll up using the towel. Place strudel in a baking dish, brush again with butter and top with more breadcrumbs. Bake in a preheated oven at about 180°C for 30–35 minutes.