Potato strudel with spinach and curry | Milkbottle

Potato strudel with spinach and curry

Potato Story

The combination of spinach and curry gives a spicy bite

Serves 4

800 g waxy potatoes
1 onion
2 tbsp sunflower oil
1 ½ tbsp mild curry powder
3 tbsp sesame
250 g chopped frozen spinach
2 rolls ready-made puff pastry (dairy section, 275 g each)
1 egg yolk
1 tbsp milk
2 tbsp parsley
1 tbsp dill
400 g Greek yoghurt
4 tbsp olive oil
salt, black pepper

Wash and peel the potatoes.
Cut into 1 cm dices.
Bring a pot of salted water to the boil.
Add the potatoes, bring back to the boil and cook for 10 minutes.
Drain with a sieve and let drip off well.
Pre-heat the oven to 220 °C top/bottom heat (fan-assisted not recommended).
Peel and finely dice the onion.
Heat oil in a pan. Sauté the onion for 1 minute.
Add the curry powder and 2 tbsp of sesame seeds and roast briefly until fragrant.
Spread the spinach and 5 tbsp of water evenly on the onions.
Steam for 2-3 minutes until the spinach has thawed.
Mix with the potatoes.
Season with salt and pepper.
Line a baking tray with baking parchment.
Roll out one pack of puff pastry.
Whisk the egg yolk with milk.
Brush the borders of the dough with it (2cm).
Distribute half of the potato filling on the dough.
Leave a 3 cm border all around.
Tightly roll up the dough from the long side into a strudel.
Fold the ends under the strudel.
Place on the baking tray.
Brush with egg-milk and sprinkle with ½ tbsp sesame.
Repeat the procedure with the second roll of dough and the remaining filling.
Place the strudels next to each other onto the tray.
Bake on the lowest rail of the oven for about 25 minutes, until the strudels are lightly browned.
Meanwhile chop the herbs. Mix with the yoghurt.
Season with salt and pepper.
Put the mix into a bowl and pour the olive oil on top.
Serve and enjoy.
Preparation time: approx. 50 minutes (plus approx. 25 minutes cooking time)

Images, styling and recipe: Kitchen Trinity via Taverne Agency

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