Spinach and Wild Garlic Strudel with Feta

For the spinach and wild garlic strudel, let the puff pastry sit at room temperature for about 15 minutes before rolling out. Defrost the creamed spinach. Bring water to a boil and briefly blanch the spinach and wild garlic leaves. Rinse in ice cold water.

Divide the feta and the cooked potato into a few pieces and process in a food processor with the creamed spinach, wild garlic and spinach leaves to a firm paste. Season to taste with salt and pepper.

Roll out the puff pastry and spread the mixture on the middle third of the pastry. Then fold the bottom third over the mixture, folding the sides inward so that nothing can swell out, and now seal with the top third of the dough.

Whisk the yolk and brush the strudel. With a fork, poke a few holes (possibly patterns) in the dough so that it does not bulge during baking. Place in the preheated oven at 180 °C for about 25 minutes.

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