Servings: 6
Ingredients:
1 pack Cooked Ham
1 pack phyllo dough
100 gr. asparagus
200 gr. spinach
100 gr. Emmental (thin slices)
1 egg
As needed salt
A true all-rounder dish: excellent as a starter, a second course or a side dish
Directions:
Trim the asparagus and blanche them in salted boiling water or steam them. Then clean the spinach. Lay one leaf of phyllo dough on the baking paper, add the slices of the cooked ham, the spinach, the slices of cheese and the spinach again. Roll the pastry up by using the baking paper and tuck up the ends of the roll firmly. Place the strudel on a baking sheet covered with baking paper. Brush the top of the roll with a beaten egg yolk and bake in warm oven at 200°C for 30-40 minutes. Serve lukewarm.