Strudel with beetroot, cheese, and spinach
Description
Come over, I'll tell you, the baked goods are ready. Serve them at the table.
Instructions
- 1
Step 1
Sift the wheat flour and rye flour into a deep bowl, making a well in the center. Break the egg into the well, add water, salt, and vegetable oil, then knead the dough. Do not over-knead—just enough until the dough comes together into a smooth ball. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 2
Step 2
Meanwhile, prepare the filling. Peel the vegetables. Thaw the spinach at room temperature and squeeze out excess moisture.
- 3
Step 3
Heat olive oil in a deep skillet and sauté chopped onion and garlic until soft.
- 4
Step 4
Add spinach, salt and pepper to taste, simmer for 2-3 minutes.
- 5
Step 5
Grate the beet and cheese on a coarse grater, then mix with spinach, sugar, and vinegar.
- 6
Step 6
Roll out the dough into a very thin rectangular sheet and sprinkle with 1 tbsp of rye flour.
- 7
Step 7
Place the filling on the layer, leaving 2 cm from the edges, and fold in the edges.
- 8
Step 8
Roll into a log, prick the top with a fork, and brush with a mixture of egg yolk and 1 tablespoon of water. Sprinkle with sesame seeds. Place the pie in a preheated oven at 180°C and bake for 55 minutes.
- 9
Step 9
Cover the finished strudel with a cotton cloth and let it cool completely on a wire rack.