Summary

Ingredients

• 12 leaves spinach, large
• 1 onion (s)
• 2 bell peppers, red and green
• 2 zucchini
• 2 small eggplant (s)
• 6 sheets dough (filo dough, alternatively puff pastry)
• 20 g basil
• 60 g cheese (Cheddar or medieval Gouda), rated
• 2 tablespoon sesame seeds
• 2 tablespoon olive oil
• 40 g butter, melted, for filo pastry
• salt and pepper

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Instructions

1. Wash the spinach leaves thoroughly and steam briefly. Spread out to dry. (Alternatively, frozen leaf spinach can be used.)
2. Halve the onion, cut into fine half rings. Cut the peppers into thin strips, the zucchini and aubergine into thin slices.
3. Preheat the oven to 210 ° C, line a baking sheet with parchment paper.
4. Heat olive oil in a pan. Fry the onion in it for 2-3 minutes, then add the peppers, zucchini and eggplant, stir-fry for another 5 minutes. Season with salt and pepper, set aside to cool.
5. Brush a layer of filo pastry with butter, put on the next layer, brush with butter, put on the next layer etc. until all 6 layers have been processed. (The use of puff pastry is less expensive.)
6. Place the spinach, vegetable mixture, basil and cheese along the long side of the filo pastry, keeping a distance of 5 cm from the edge. Fold the long sides over the filling, fold in the narrow sides and roll up tightly. Place the strudel on the baking sheet with the seam down. Brush the surface with oil or butter and sprinkle with sesame seeds.
7. Bake for about 25 minutes at 210 ° C until golden brown.
8. Serve sliced.