Spinach and feta strudel

Ingredients for 4 servings:

• 450 g leaf spinach, frozen
• 1 tsp, heaped garlic granules
• 1 tsp onion granules
• 100 g Emmental cheese, grated
• 150 g feta cheese (goat feta)
• 2 eggs, size M
• 1 roll of topping dough
• 200 g mozzarella, sliced
• 1 tsp black cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Defrost the spinach and then squeeze dry. Preheat the oven to 180 degrees Celsius. Crumble the goat’s feta cheese. Add the onions, garlic, one egg, the goat’s feta cheese, and the Emmental cheese to the spinach and mix everything well. Roll out the dough. Place the spinach mixture lengthwise in the center of the dough. Leave at least 3 cm free at the top and bottom. Leave enough free on the right and left sides to cover the spinach. Line a baking tray with baking paper. Place the dough over the spinach mixture and press firmly on top and bottom. Beat the second egg and brush it over the dough. Arrange the mozzarella slices on top. Finally, sprinkle the black cumin seeds on top. Place the roll on the baking tray. Bake in the oven, 2nd rack from the bottom, for about 35 minutes until golden brown.