Strudel of Peppers, Tomatoes and Feta Cheese

Mix the egg, olive oil, flour, water and a little salt to make a smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.

In the meantime, peel the tomatoes and roughly dice them. Dice the peppers, chop the spring onions, chop the rosemary and crumble the cheese.

Fry the diced peppers and the pressed garlic clove in olive oil.

Roll out the strudel dough with a pasta walker or thinly on the back of your hand. (This should be done on a flour-dusted dish rack.) Brush the dough with olive oil, sprinkle with vegetables, cheese, bread crumbs and rosemary, and season with salt and pepper. Roll up the strudel with a cloth. Brush the outside with olive oil once more and place it on a baking tray lined with parchment paper and bake in a 220 °C oven for about 15 minutes until light brown.

The strudel goes well with a romaine lettuce with salad dressing and toasted pine nuts.

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