Oriental spinach strudel

Ingredients for 3 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 300 g leaf spinach, frozen
• 150 ml vegetable stock
• 200 g feta cheese made from sheep’s milk
• 6 small tomatoes
• 2 tbsp pine nuts
• 1 tsp turmeric
• 1 tsp Marsala
• ½ tsp cumin powder

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

vegetarian

Simmer the frozen spinach and stock in a pot until the spinach is no longer frozen. In the meantime, slice the tomatoes and add them to the pot along with the feta and seasoning. Simmer briefly, then remove from the heat and let cool. Roast the pine nuts in a pan without oil until golden brown. When the filling has cooled enough that it is no longer steaming, roll out the dough and spread the mixture on top. Sprinkle the pine nuts evenly over the filling and carefully roll the dough into a strudel. Fold in the ends well to prevent leakage. Tip: if the mixture is too hot, the dough will stick together and roll it up more difficult. Place the strudel on an oven rack lined with baking paper and bake on the middle rack according to the package instructions, for approx. 35 minutes at 200°C.