Spelt spinach strudel with feta cheese (savoy vegetables)

Ingredients (for 4 people)

For the strudel:

• 250 g spelt flour (type 630)
• 125 ml lukewarm water
• 2 tbsp. olive oil
• 1 pinch of salt
• 500 g fresh spinach
• 200 g feta
• 1 onion
• 1 clove of garlic
• 1 tbsp. butter
• salt, pepper, nutmeg
• 1 egg (for coating)

For the capped vegetables (savoy vegetables):

• ½ head of savoy cabbage (approx. 400 g)
• 1 onion
• 1 tbsp. butter
• 100 ml vegetable broth
• 100 ml cream
• salt, pepper, nutmeg

Preparation1. Prepare strudel dough:

1. Knead spelt flour, water, olive oil and salt to a smooth dough.
2. Place the dough in a bowl, brush with a little oil and let it rest, covered, for about 30 minutes.

2. Spinach and feta filling:

1. Chop the onion and garlic finely.
2. Heat butter in a pan and sauté both.
3. Wash spinach, chop coarsely and add to the pan until it wilts. Season with salt, pepper and nutmeg.
4. Let it cool, then mix in the crumbled feta cheese.

3. Form and bake strudel:

1. Roll out the strudel dough thinly on a floured kitchen towel and gently remove.
2. Spread the spinach and feta mass on top, leaving a margin.
3. Roll the strudel carefully with the help of a kitchen towel and seal the ends well.
4. Brush with a whipped egg and bake at 180°C (top/bottom heat) until golden brown for approx. 35 minutes.

4. Prepare caped vegetables:

1. Cut savoy into fine strips, chop the onion.
2. Heat the butter in a pan and sauté the onion.
3. Add savoy cabbage and fry briefly.
4. Deglaze with vegetable broth and simmer for approx. 10 minutes.
5. Add cream, season with salt, pepper and nutmeg.

Images generated by AI

Serve:Slice the golden brown spelt spinach strudel and serve with the creamy capped vegetables. Bon appétit! 😋