Feta Mince Strudel

Sift the flour into a suitable bowl. Make an indentation in the center. Beat in the egg, add the oil, salt and water. Knead everything into a smooth, pliable dough. Shape into a ball and rest under the upturned baking bowl at room temperature for 30 minutes.

Roll the dough out thinly. Place a kitchen towel underneath and stretch the dough out over the back of your hand until paper thin. Trim away any thick edge portions. Brush dough with butter.

Defrost and drain spinach.

Rinse the spring onions in cold water, pat dry, cut away the root end and slice finely with the beautiful greenery. Halve the pepperoni, remove the seeds, cut into small pieces and then chop.

In a frying pan, sauté the spring onions and peppers in a third of the oil until soft. Remove from the frying pan. In the remaining oil, fry the mince in batches until hot. Season with cinnamon, oregano, garlic, tomato puree, salt, cumin, pepper and sugar. Remove from heat and cool.

Crumble the feta cheese. Put it in a suitable bowl with the spinach, spring onions, pepperoni and meat and mix thoroughly.

Spread the minced meat filling evenly on the upper half of the dough, wrap the sides and roll up the strudel with a cloth. Place on a baking sheet with the seal side down. Brush with egg yolk and sprinkle with sesame seeds.

Bake the strudel in the oven set to 200

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