Spicy Spinach and Feta Strudel

For the dough, stir together the flour and salt. Mix in the egg yolks, oil and 120 ml (approximately 1/2 cup) of lukewarm water and knead into a smooth dough. Cover and let rest for 30 minutes in a warm place. 

For the filling, peel the cooked potatoes and cut into 1 cm (approximately 1/3 inch) cubes. Rinse the spinach, trim, blanch in boiling salted water. Drain, cool in ice water, squeeze dry and chop. Peel the onions and garlic and finely chop. Melt the butter in a small saucepan, stir in the flour until the mixture forms a ball. Add the milk and stir vigorously until the mixture is smooth. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Season the sauce with lemon zest, lemon juice, salt and pepper. 

Preheat the oven to 170°C (approximately 335°F).

Heat the olive oil in a pan and sauté the onion and garlic until tender. Toast the pine nuts in a dry pan until golden brown. Cut the feta cheese into cubes.

Roll out the dough on a large floured tea towel and as thin as possible into a rectangle. The dough should be so thin that you can see through it.

Add the potatoes, spinach pine nuts and feta cheese to the onion mixture and spread on the dough. Drizzle with the lemon sauce. Fold the short side edges in and roll up from the long side with the aid of the dishcloth. Transfer to a lined baking sheet and form into a horseshoe shape. Brush with melted butter and bake for 50-60 minutes, continuing to brush.