Spinach and Potato Strudel with Cheese

For the spinach-potato strudel, peel the potatoes and cut into small pieces. Boil in water until firm to the bite. Cut the onion into small pieces, then add the leaf spinach minis and potatoes and fry.

Put the finished mixture on the puff pastry, sprinkle with Emmental cheese and roll into a strudel. Bake in a preheated oven at 220 degrees for about 20 minutes.

Preparation Tip:

The spinach-potato strudel goes great with yogurt sauce.

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