Strudel with potato and feta filling

Ingredients for 2 servings:

• 3 sheets of filo pastry
• 400 g potatoes
• 150 g feta cheese, preferably mixed sheep/goat cheese
• 1 tsp thyme, dried, if available also fresh
• salt and pepper
• 35 g butter
• 1 onion(s)
• 1 sprig(s) rosemary
• 2 tbsp olive oil
• 1 can cherry tomato(s), 425 ml
• Sugar
• salt and pepper
• ½ box sprouts (arugula sprouts)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Remove the filo dough from the refrigerator about 15 minutes before use and let it come to room temperature. Peel and wash the potatoes, and cut them into small cubes. These shouldn’t be too large so they cook well (max. 0.5 x 0.5). Place them in a bowl and crumble the feta cheese into them. Add about 1/2 teaspoon of salt and pepper and the dried thyme and mix everything gently with a spoon. Melt the butter in a saucepan. Preheat the oven to 200 degrees (top/bottom heat). Line a baking tray with baking paper. Place one sheet of filo dough on a clean tea towel and brush with the melted butter. Place a second sheet on top of the first and brush with butter. Repeat with the third sheet. Spread the potato and cheese mixture along one long side of the dough, making sure not to go all the way to the edge. Fold the edges of the dough inward to roll it up so nothing falls out later. Roll up the strudel using the tea towel and place it on the baking sheet. Brush the strudel with the remaining butter and bake in the oven for about 35 minutes. Meanwhile, peel and finely dice the onion. Wash the rosemary, shake it dry, and finely chop the needles. Heat the olive oil in a pan and sauté the onions and rosemary. When it smells aromatic, deglaze with the tomatoes and their juices, bring to a boil, and simmer uncovered for about five minutes. Season with salt, pepper, and a pinch of sugar. Once the strudel is ready, cut it open and serve with the tomato sauce. Garnish with arugula sprouts and enjoy. A green salad with sautéed mushrooms, for example, goes very well with it.