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Spinach Sheep Cheese Strudel
Spinach & Sheep cheese strudel
Brought to you by:
HLW St. Veit a.d.Glan,
U.S. to Metric and Metric to U.S.
For 4 persons:
clove of garlic
1 teaspoon olive oil
2 sheets filo pastry
100g sheep cheese or mozzarella
Some lemon juice
250 g natural yoghurt
2 teaspoon mustard
some lemon juice
Peel and finely chop onions and garlic
Heat oil in a nonstick pan, sweat onion and garlic.
Add the spinach leaves and a little lemon juice, cook and season with salt and pepper
Let fry briefly and chill.
Spread the pastry on a dish towel, distribute the cold spinach filling and put sheep cheese (in morsels) on the fill, roll up, place on baking tray and brush the swirl with water.
Preheat the oven to 180*C and bake the strudel for about 20 minutes.
Mix the natural yoghurt with finely chopped chives and small chopped pickles.
Ass mustard and lemon juice, salt and pepper to taste.
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