Take the filo pastry out of the refrigerator about 15 minutes before use and let it reach room temperature a little.
Peel, wash and cut the potatoes into small cubes. These must not be too big so that they are cooked (max. 0.5 x 0.5). Put in a bowl and crumble the feta. Add about 1/2 teaspoon of salt and pepper as well as the dried thyme and mix everything carefully with a spoon.
Melt the butter in a saucepan. Preheat the oven to 200 degrees top / bottom heat. Line a baking sheet with parchment paper.
Place a sheet of filo pastry on a clean tea towel and brush with the melted butter. Place a second sheet on top of the first and also brush with butter. Do the same with the third sheet. Spread the potato and cheese mixture on one long side of the dough. Do not go all the way to the edge. Fold the edges of the dough inwards to roll so that nothing falls out later. Roll up the strudel with the help of the tea towel and place on the baking sheet. Brush the strudel with the remaining butter and bake in the oven for about 35 minutes.
Meanwhile, peel and finely dice the onion. Wash the rosemary, shake dry and finely chop the needles. Heat the olive oil in a pan and sauté the onions together with the rosemary. If it smells aromatic, deglaze with the tomatoes and juice, bring to the boil and simmer uncovered for about five minutes. Season to taste with salt, pepper and a pinch of sugar.
As soon as the strudel is ready, cut it open and serve with the tomato sauce. Sprinkle rocket seedlings on top to garnish and enjoy.
A green salad with seared mushrooms, for example, goes very well with this.
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