John Myers
Small Spelled and Feta Strudel
The perfect small spelled and feta strudel recipe with a picture and simple step-by-step instructions.
- 125 g Spelled like rice; alternatively Ebly tender wheat
- 250 ml Vegetable broth
- 1 Pc. Red pepper
- 1 Pc. Small zucchini
- 7 Pc. Dried tomatoes in oil
- Herbs at will
- 2 tsp Pesto Rosso
- 170 g Seasoned feta or patros cubes
- Salt pepper
- 1 pack Strudel dough from the cooling shelf
- 35 g Melted margarine or butter for brushing
- Let the spelled simmer in the vegetable stock for about 15 minutes according to the instructions on the packet, until the water has been absorbed and the spelled is cooked through. Finely dice the paprika, coarsely grate the zucchini. Cut the dried tomatoes into small pieces. Stir everything into the spelled. Add the pesto and fresh chopped or dried herbs. Salt and pepper.
- Dice the feta and add it as well. Divide the strudel dough into four pieces and place on a baking sheet lined with baking paper. Brush with melted margarine or butter. Distribute the filling evenly on the four pieces and roll up each into a small strudel. Brush with the rest of the fat.
- Bake in the preheated oven at 200 degrees (or 180 degrees convection) on the middle rack for about 15-20 minutes.
- This fits e.g. herb quark, ketchup, various salads etc .. The strudel taste warm and cold. Serves on a bed of lettuce as a starter.
- You can vary the filling very well, e.g. with corn, kidney beans, cherry tomatoes instead of peppers and dried tomatoes or goat cheese instead of feta.
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