Savory Spinach-egg Strudel

Ingredients

• 300 g puff pastry (frozen, 1 pack)
• 750 g spinach
• 1 onion
• 2 tbsp butter
• 150 g crème fraîche
• 1 egg
• 4 hard-boiled eggs
• Salt
• pepper (ground)
• nutmeg
• 1 tbsp finely chopped parsley
• milk (for brushing the strudel)
• vegetables
• 400 g broccoli florets
• 400 g Carrots
• 2 tbsp butter

Instructions

1. 1.

   Let puff pastry thaw while lying side by side.

2. 2.

   Wash, trim, and drain spinach.

3. 3.

   Peel and finely chop onion; sauté in butter in a pot, add spinach, wilt and cook for about 6 minutes, season with salt, pepper, and nutmeg. Let cool.

4. 4.

   Whisk crème fraîche with egg until smooth, add parsley, stir into spinach mixture.

5. 5.

   Peel hard-boiled eggs.

6. 6.

   Roll out puff pastry. Spread one-third of the dough with spinach filling, arrange eggs on top, press slightly, roll up, and brush with milk.

7. 7.

   Place strudel on a baking sheet lined with parchment paper and bake in preheated oven at 220°C for about 30-35 minutes until golden brown.

8. 8.

   For vegetables, trim carrots and blanch with broccoli in salted water for 2-3 minutes, drain, toss in hot butter, season with salt, and serve with the strudel.