Small Spinach Strudel

For the dough: Sift flour into a mixing bowl and knead with oil, 1 teaspoon salt and about 125 ml (approximately .5 cup) of water to form a solid, smooth dough. Shape into a ball and coat with oil. Chill for about 1 hour.

For the filling: Rinse spinach and spin dry. Peel and mince shallots and garlic. Heat butter in a ban and sweat shallots and garlic. Sprinkle with flour and stir, add spinach and cream. Season with salt, pepper, nutmeg and simmer until thick, about 5 minutes over medium heat. Remove from heat, allow to cool, mix in ricotta and parmesan and season again.

Preheat the oven to 200°C (approximately 390°F).

Divide dough into 4 equal portions, sprinkle a kitchen towel with flour and cover with pastry, roll out into a thin rectangle. Brush with butter and spread filling onto lower two-thirds of each piece of dough. Fold in the left and right margins, then use the cloth to roll up the pastry from the lower side. Coat pastry with butter, place on a baking sheet lined with parchment paper and bake until golden brown, about 20-25 minutes.