Spicy spinach strudel with feta cheese

Ingredients for 6 servings:

• 250 g pastry sheets (yufka/filo dough, ready-made, format: 30 x 31 cm)
• 400 g leaf spinach, frozen, thawed in the microwave, squeezed
• 250 g sheep’s cheese or feta cheese, crumbled
• 1 thick onion(s), cut into wafer-thin strips
• 2 garlic cloves, finely diced
• 10 cherry tomatoes, halved
• 1 red bell pepper(s), diced
• salt and pepper
• Chili from the mill
• 1 tsp thyme
• e.g. olive oil, for brushing the dough sheets

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

with yufka dough/filo dough, spanakopita

Preheat oven to 200°C (top/bottom heat). Open the dough package and roll out the sheets. You can spread them on damp cloths, but I save myself the trouble and use them quickly. Grease a springform pan (I use a grease-release spray, which I also use for bread baking) and line each sheet with 8 of the 10 sheets of dough, one after the other, so that they hang well over the edge and overlap each other. Brush each sheet with olive oil before placing the next one on top. Mix the lightly squeezed spinach with the crumbled feta cheese, the onion strips, diced garlic, diced bell peppers, and the spices, including the thyme, and place it on the lined dough base. Arrange the halved tomato slices on top, cut-side up. Fold the overhanging edges of the dough over the filling, brush with oil, and cover with the last two sheets of dough. Brush everything with oil one last time. Bake in the preheated oven for about 35 minutes.