Savory Pumpkin Strudel with Feta and Chives Dip
A hearty pumpkin strudel with feta accompanied by a chives dip is a recipe featuring fresh ingredients from the strudel category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 80 ml water
- 1 tbsp Olive Oil
- 20 g butter
- 1 egg
- a pinch salt
- 200 g pumpkin flesh
- 200 g cooked potatoes (firm variety)
- 50 g feta
- 20 g breadcrumbs
- 1 egg
- nutmeg
- a pinch paprika powder
- Salt
- Pepper
- 250 g cream quark
- Salt
- pepper (ground)
- 1 bunch chives (finely chopped)
Instructions
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1.
Shape the flour into a ring, place all other ingredients in the center. Stir briefly, then knead into a smooth dough on a work surface. Let rest in the refrigerator for 1 hour.
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2.
Cut 200 g pumpkin flesh into 1 cm cubes. Bring salted water to boil and blanch the pumpkin cubes for about 3 minutes. Drain and let dry well. Dice the cooked potatoes into small cubes as well. Place pumpkin and potatoes in a bowl. Crumble the feta and add it. Add the egg and breadcrumbs, mixing everything thoroughly. Season with salt, pepper, a pinch of paprika, and freshly grated nutmeg. Preheat the oven to 180°C. Grease a baking tray with butter.
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3.
Roll out the strudel dough. When the desired size is reached, lay it on a kitchen towel and stretch slightly. Spread the filling onto the dough, leaving about two finger widths of edge. With the help of the kitchen towel, carefully roll up the strudel. Seal side openings. Place on the baking tray and bake for 40 minutes. In the meantime, mix quark with salt, pepper, and chopped chives, and serve alongside the finished strudel.
