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Dunlop and Spinach Strudel     Veg  HT  CD  MC  Scottish  55mins

 

Serves 4    Hot  Cold  Vegetarian Vegetables  Main Course  Scotland  British  Europe 

 

Ingredients

25g/1oz Butter

100g/4oz Leeks, well cleaned and thinly sliced

100g/4oz Fresh Spinach, shredded

100g/4oz Dunlop Cheese, grated

Salt and Pepper

225g/8oz Strudel Pastry

1 Egg, beaten 

 

Instructions

 

1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil a flat baking tray.

 

2. Melt the butter in a saucepan, add leeks and sauté stirring,  for 5 minutes until softened.

 

3. Add the spinach and mix well so the spinach just starts to wilt.

 

4. Remove the pan from the heat  add the cheese, a little salt and pepper and mix well. Set aside.

 

5. Roll the pastry out very thinly into an oblong about 30cm/12-inches wide then spread the spinach mixture thinly over the pastry to within 2.5cm/1-inch of the edges.

 

6. Brush the edges of pastry with half the egg  then roll up the pastry starting at one of the short ends.

 

7. Press the edges firmly together and crimp to seal then lay it on the baking sheet, seam side down and make diagonal cuts through the top of the pastry through to the filling at 5cm/2 inch intervals, to allow steam to escape during the cooking.

 

8. Brush the top with the remaining egg and bake for  30 minutes until golden brown. Serve hot or cold.

 

 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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