Spinach Strudel with Egg

Prepare the ingredients. Here's what will be on your plate – baked spinach strudel with eggs and cheese, prepare the ingredients ahead so the work goes smoothly 🥬🥚🔥 Preheat the oven to 180 °C. Soak the spinach in cold water to separate the individual leaves.

Cook the eggs. Place the eggs in boiling salted water and cook for about 8–10 minutes until hard-boiled, then cool them in cold water.

Chop the onion and garlic. Dice the onion into small cubes and slice the garlic thinly.

Sauté the onion. Heat oil in a pan, add the onion and garlic and sauté until translucent.

Prepare the spinach. Add the spinach (wrung out of excess water if you soaked it) and cook for a few minutes until you have evaporated as much liquid as possible - this is important, otherwise the strudel will be too wet. Season with salt, pepper and nutmeg, then let the mixture cool briefly.

Peel the eggs. Peel the cooked eggs.

Prepare the filling. Stir the ricotta and most of the grated hard cheese into the cooled spinach mixture.

Assemble the strudel. Spread half of the spinach mixture over the puff pastry, place the eggs on top, add the remaining mixture and roll everything up into a strudel.

Bake the strudel. Turn the strudel seam-side down, brush with beaten egg, sprinkle a little more cheese and bake at 180 °C for about 25 minutes until golden.

Serve. Serve sliced into portions 🍽️✨