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Strudelteigpäckchen mit Spinat-Panirfülle
2026 August 10
Ingredients
- two sheets of strudel pastry
- Filling
- 100 g paneer
- a few black cumin seeds
- a pinch of asafoetida
- salt
- a little ghee
- 400 g baby spinach
- 1/2 tsp cumin
- 1 pinch of black rock salt
- black pepper
- a little thyme or oregano
preparation
Wash the spinach and steam it in a saucepan over a sieve for two minutes. Drain, then mix with the spices, herbs and paneer. Season to taste. Melt the ghee. Drizzle a sheet of dough with a little ghee and place the second sheet on top. Cut the pastry into four square pieces and place a quarter of the filling in the centre of each. Press the four corners together in the centre over the filling and place the parcels in small, ghee-brushed moulds (muffin tins). Bake on the bottom shelf of the oven at 170 degrees for approx. 30–40 minutes.
Serving
Remove the strudel parcels from the tins. Place a dollop of sauce on each plate and arrange the parcels on top.
