Spicy Spinach-Feta Strudel

Ingredients

• 250 g flour
• 0.5 TL salt
• 1 egg yolk
• 2 EL plant oil
• 500 g firm potatoes (cooked)
• 350 g fresh young spinach leaves
• 2 onions
• 2 Garlic cloves
• 20 g butter
• 30 g flour
• 300 ml milk
• 1 untreated lemon
• Salt
• white pepper
• 2 EL olive oil
• 50 g Pine nuts
• 2000 g sheep cheese
• 40 g melted butter (for brushing)

Instructions

1. 1.

   Mix the flour with salt and knead with egg yolk, oil, and about 120 ml lukewarm water into a smooth dough. Shape into a ball and let rest under a hot, damp pot for 30 minutes.

2. 2.

   For the filling, peel the cooked potatoes and cut into 1 cm cubes. Wash, rinse, dry, and chop the spinach. Peel and finely chop onions and garlic. Melt butter in a small pot, add flour while stirring until a lump forms. Gradually pour milk, stir, add more milk, and whisk vigorously until a smooth sauce forms. Rinse lemon, grate half its zest, squeeze juice. Season sauce with zest, juice, salt, and pepper.

3. 3.

   Preheat the oven to 170 °C (top and bottom heat).

4. 4.

   Heat olive oil in a pan and sauté onions with garlic until translucent. Toast pine nuts in a dry pan until golden brown. Cube the sheep cheese.

5. 5.

   Roll out dough on a large floured towel into a rectangle as thin as possible—so you can see through it.

6. 6.

   Spread potatoes, spinach, sautéed onions, pine nuts, and cheese over the dough (leaving edges). Drizzle with lemon sauce. Fold edges inward and roll up from the long side using the towel. Transfer to a baking sheet lined with parchment, shape into a horseshoe. Brush with melted butter and bake in preheated oven for 50–60 minutes, brushing with butter repeatedly.

7. 7.

   Let the strudel rest in the turned-off oven for 10 minutes, then slice carefully.