Heat the spinach while cutting the mushrooms, onions and feta into small pieces. Better a bit smaller than too big, as the strudel is easier to wrap. As soon as the spinach is warm, put everything together in a large bowl and mix. Season with salt and pepper: it`s better to add more pepper and a little bit of salt, because the feta has a lot of flavor. Put the egg in a cup and whisk with a fork. Half of it goes into the mushroom, spinach, onion and feta sauce.
Spread the puff pastry on the baking sheet. The baking paper is usually already included! Then we put the contents for the strudel on the puff pastry with a spoon and form a beautiful, high mountain in the middle. Important: Press gently with your hands and compress the mixture, so you will certainly get the strudel later. Then remove the sides of the puff pastry from the baking paper with wet fingers, lift and fold upwards to wrap the mixture in the pastry. Press the open ends together with your fingertips and roll them over so that the strudel is really closed. It really works best with wet fingers!
Finally, we brush the strudel with the whisked egg so that it gets a nice, golden brown color.
Place in the oven at 200 degrees for between 25 and 35 minutes on the middle rack. Watch for the last few minutes so that the strudel doesn`t turn too brown. For me, 25 minutes are always enough.
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