Mushroom, spinach and feta strudel

Thaw the spinach following the packet instructions. Mix 400 g flour with all the water and 67.5 ml sunflower oil in a bowl. Knead for about 4 min until smooth and elastic. Shape into a ball and coat with the remaining 7.5 ml sunflower oil. Cover and rest at room temperature for about 80 min.

Crumble the feta. While the dough rests, clean the mushrooms and slice. Peel and chop the onion and garlic. Squeeze the thawed spinach firmly between your hands, then chop. Sauté the mushrooms in batches in a large hot frying pan using 45 ml olive oil in total, until browned and their liquid has evaporated. Transfer to a bowl. Soften the onion and garlic in the remaining 30 ml olive oil. Add the spinach and cook, stirring, for about 3 min. Combine with the mushrooms. Leave to cool before mixing in the crumbled feta, cottage cheese, salt and pepper.

Heat the oven to 210 °C conventional. Melt the butter. Blot the oil from the dough surface with kitchen paper. Without kneading again, roll it out on a clean tea towel using the remaining 10 g flour. Slide the backs of your hands underneath and gently stretch until almost transparent, without tearing. Trim away any thick edges. Brush the edges with 10 g melted butter and scatter the breadcrumbs over the dough. Spread the cooled filling, leaving the sides and a wide strip at the top clear. Fold in the sides and roll up using the towel.

Place the strudel seam-side down on a baking tray lined with baking paper. Brush with the remaining 60 g melted butter. Bake for about 40 min until golden and crisp with a piping-hot filling. Slice and serve with the lingonberry preserve.