John Myers
Ingredients for 4 servings:
- 1 zucchini
- 8 cocktail tomatoes
- 2 garlic cloves
- 3 spring onions
- ½ pack of sheep’s cheese
- 1 pack of strudel dough
- Thyme
- rosemary
- oregano
- basil
- salt and pepper
- butter
- olive oil
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes
vegetarian
Grate the zucchini, sauté briefly in a little olive oil with the sliced spring onions and thyme, place in a sieve, and drain. Quarter the cherry tomatoes and briefly roast in olive oil with the finely chopped garlic and the remaining herbs (except the basil) until the liquid has evaporated. Let cool. Add the basil. Cut the feta cheese into not too large cubes. Once cooled, mix everything together and season. Cut one strudel sheet into squares, brush with butter, and place the second strudel sheet on top. Brush with butter as well. Place 1 tablespoon of the filling in the center of each square and form it into a pouch. Or press the strudel dough into muffin tins, fill them, and pick up the overhanging ends and twist them together. Bake at 180°C (top/bottom heat) for approx. 15-20 minutes. Serve with mixed leaf salad and/or a herb and garlic sauce.
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