Finding a jar of artichoke hearts in my cupboard that was forgotten and a bit over the best of its time. But still good to go. Some other stuff was ready to be used up.
All kinds of strudel, sweet or savoury can be found in many countries. Strudel dough, fillo or brick dough they are called.
I need some for an other recipe tomorrow. On the backside of the package was the advice to use it up in 2 days after opening. 3 sheets were ready to be baked today.
Ingredients for 2:
3 strudel sheets
60 g Greek yogurt, 60 ml milk, 1/4 tsp herbes de Provence, pinch of thyme, salt, pepper,
3 floury cooked potatoes, 150 g artichoke hearts, 2 tbsp Parmesan, thyme, rosemary, lemon juice
1 egg, 2 tbsp milk, zataar, fried dried onions
Heat up the oven 180C.
Mix yogurt with milk and seasoning. Spead every layer with the mix when you put them on top of each other.
Break up the cold potatoes and place the artichokes on top. Season and grate the Parmesan over it. Roll it up and tuck the ends under.
Crack the egg and mix with milk and brush the strudel all over. Sprinkle with zataar and bake for 20 min.
Top with fried dried onions.
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