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Spinach strudel in cheese sauce

Category: Lunch
Difficulty/Costs: medium / moderate
Number of people: 12

For the vortex:

  • 750 g flour
  • 900 g spinach
  • 3 anchovy
  • 375 ml water
  • 3 cloves pressed garlic
  • 6 finely chopped shallots
  • 750 ml cream
  • Butter, sunflower oil
  • Nutmeg, pepper, salt

For the sauce:

  • 1050 ml of milk
  • 1 ½ bunch finely chopped parsley
  • 300g grated mountain cheese
  • 3 finely chopped shallots
  • 3 tablespoons flour
  • butter
  • Pepper, nutmeg


Put flour, lukewarm water, 3 pinches of salt and oil in a bowl and process until you get a smooth dough. Pour olive oil on the finished dough until it is completely covered. Put it in a warm place and let rest for at least 2 hours.

In the meantime, wash the spinach and remove the stems.

Heat butter in a pan and let the finely chopped shallots sweat in it. Subsequently, add the finely chopped anchovies and crushed garlic.

Finally, add the spinach. Then pour the cream over and bring it to the boil. Season with nutmeg and pepper.

Now, lift the dough out of the oil and blot it well with a paper towel, then dust it with flour. Place it on a kitchen towel and knead once again before rolling the dough out.

As soon as that is done, put warm butter on the dough, followed by the spinach mass. Distribute it evenly.

Roll the strudel with the help of the kitchen towel.

Now moisten a baking sheet and place the strudel on it. Butter in once again, then bake at 180 ° C for about 30 minutes.

For the sauce, fry the shallots in a pan with melted butter. When done, sprinkle with a little flour and add milk as needed. Stir well until the sauce is smooth. Then let it boil for about 5 minutes. Add the cheese and cook until the cheese is melted. Season with nutmeg and pepper; add a bit of parsley at the end.

Serve the strudel with the cheese sauce.

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