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

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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.