Vegetarian Recipes - Spinach Strudel with Fruit Chutney Recipe

  
 

Spinach Strudel with Fruit Chutney

 

Ingredients

 

Serve 4-6

  • 1 lb/500 g spinach or Swiss chard

  • 4 tbsp butter

  • 1 clove garlic, finely chopped

  • salt to taste 

  • 1 lb/500 g frozen puff pastry, thawed

  • 5 oz/150 g Emmental cheese, thinly sliced

  • 1 1/4 cups/310 g fruit chutney

  • 1 egg, lightly beaten

Method:

  1. Preheat the oven to 400°F/200°C/gas 6. Butter and flour a baking sheet.

  2. Rinse the spinach (or Swiss chard) and cook with just the water left clinging to its leaves for 5 minutes. Cool and chop finely, squeezing out any excess moisture.

  3. Sauté the spinach with the garlic in 3 tablespoons of butter in a large frying pan over medium heat for 5 minutes. Season with salt.

  4. Roll the pastry out very thinly in a large rectangle on a lightly floured work surface.

  5. Cover with the spinach, Emmental, and chutney. Tuck the short ends in and carefully roll the pastry and filling into a strudel.

  6. Transfer to the prepared baking sheet and make several cuts in the top. Brush with the beaten egg.

  7. Bake for 30-35 minutes, or until golden. Serve immediately.