Easy vegetarian strudel recipe. Nothing mind blowing. Does make great finger food for parties when portioned a bit smaller.

Ingredients

• 750g frozen spinach
• 500g cooked potatoes
• 400g feta cheese
• 3x strudel dough
• 1 egg
• 1 clove of garlic
• nutmeg
• pepper

Instructions

Let the spinach thaw (potentially over night). Afterward try to get rid as as much water as you can by pressing the water out with your hands. Add the feta cheese and potatoes (cut or simply break them between your fingers), as well as the pressed garlic clove, some pepper and nutmeg to taste.

Lay out two lines of filling on the outer ends of the strudel dough. Flap the dough over and bring both sides in form. The filling does not have to be super compressed. This only will make the next step harder.

Note: the picture are from the first version without potatoes.

Cut the dough in two and spread some egg on the edges and roll over the two parts to the middle. Do close both ends and twist the strudel into form before spreading it with egg.

Bake for around 25 minutes at 180 degrees.

Tips

The more water you get out of the spinach up front, the less problems you will have with ripping dough after baking.

Tastes amazing in combination with sauerkraut.

Next time …

As feta is quite intense try to:

• mix the feta 50-50 with something less intense (cottage cheese perhaps?)

Cumin would be an amazing addition flavor wise.