Stuffed Braid

Rinse the spinach and cook in a saucepan for 5 minutes until tender. Rinse, squeeze, cut off. Clean the leek, rinse, cut into fine rings. Chop kitchen herbs, dice onions, sauté with leek in oil until soft. Add spinach and kitchen herbs, grate them over, fold in egg. Season with salt and pepper. Melt the butter, take the pastry sheets out of the package. Grease a baking tray, place buttered pastry sheets on top of each other. Spread filling lengthwise in the center, sprinkle with chopped tomatoes. Score dough sheets on both sides of filling finger width, fold over spinach filling, flatten a tiny bit. Brush plait with butter, sprinkle with sesame seeds. Bake in heated oven at 200 degrees (E), 160 degrees (convection oven) for 45 min.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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