600 g frozen spinach leaves
1 puff pastry sheet
3 beaten egg
4 small onion
2 garlic cloves
2 tablespoon olive oil
½ teaspoon dried dill or 3 teaspoon chopped fresh dill
Salt & pepper
Preheat oven to 350°F (180°C). While spinach is being defrosted and cooling, finely chop onion and garlic. Heat one tablespoon olive oil in a large frying pan over medium heat. Fry onion & garlic in olive oil until translucent. Remove from heat.
Using your hands, squeeze the excess water from the spinach and add the spinach to the pan. Stir in dill, salt & freshly ground pepper to taste. Add about half of the beaten egg and stir together. Reserve the rest of the egg.
Line baking sheet with parchment paper. Unroll the puff pastry on your baking sheet, leaving it on the paper it is rolled up with. Spread the spinach filling over the pastry, leaving 1/2 inch free all around the edges. Use your hands to distribute the mixture evenly.
Fold in the edges of the dough on the short sides. Roll the strudel lengthwise away from you into a log while keeping the ends folded in and using the pastry paper to help lift and roll the strudel with its filling. Peel away the paper as you roll and finish with the seam down. With a scissors, trim away the excess paper.
Brush the top and sides of strudel with the rest of the beaten egg. Using a sharp knife, make holes or diagonal slits in the top of the strudel for steam to escape. Bake at 350°F (180°C) for 30-35 minutes, or until the pastry is a deep, golden brown. Remove from the oven and allow the strudel to stand for about 10 minutes before cutting. Leftovers keep for one day in the refrigerator.