for 4 person

Filling

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
600 g	squash (e.g. Hokkaido), cut into approx. 1 cm cubes
200 g	savoy cabbage, cut into thin slices
2 tbsp	sage, finely chopped
2 tbsp	white balsamic vinegar
½ tsp	salt
a little	pepper

To fill

1 parcel	strudel pastry
50 g	butter, melted
200 g	feta
a little	sea salt

How it's done

Filling

Heat the oil in a frying pan. Sauté the onion and garlic for approx. 3 mins. Add the squash, cabbage and sage, cook for approx. 5 mins. Add the balsamic, cover and cook for approx. 5 mins., season, allow to cool slightly.

To fill

Unfold the strudel sheets, cut in half lengthwise to form rectangles. Brush half of the pastry pieces with a little butter, place on top of each other. Spread the filling on top, leaving a border of approx. 2 cm all the way around. Crumble the feta on top. Brush the remaining pieces of pastry with a little butter, place on top of the filling, fold in the edges all the way around. Brush the strudels with the remainder of the butter, sprinkle with salt.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly and serve lukewarm.

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