Spinach Strudel

Take the puff pastry out of the fridge and roll it out on the work surface.

Let the frozen spinach thaw, squeeze out well and roughly chop.

Dice the ham. Wash the tomato, remove the stem end and dice it. Coarsely grate the Fontina (or other cheese).

Season the spinach with salt, pepper and paprika and mix in the ham and tomato cubes.

Evenly spread breadcrumbs over the puff pastry, leaving a border all around.

Spread the spinach filling evenly over the breadcrumbs and sprinkle with the grated cheese.

Beat the egg. Brush the pastry edges with egg, fold the sides over the filling and roll the strudel tightly.

Chill the strudel for about 15 minutes.

Preheat the oven: fan 180 °C (conventional 200 °C). Line a baking sheet with parchment paper.

Place the strudel seam-side down on the sheet and brush with beaten egg.

Bake the spinach strudel for about 20 minutes until golden brown.

Let the strudel rest for 5 minutes, then cut while still warm and serve with tomato sauce.