- For the filling
- 750 grams Spinach
- 3 onions
- 2 garlic
- 6 tablespoons butter
- 75 grams Walnut
- 3 tablespoons Greek yogurt
- ½ teaspoon ground allspice
- cinnamon (about 1/2 teaspoon)
- Mace (about 1/2 teaspoon)
- freshly ground peppers
- 1 egg yolk
For the dough, mix pastry flour with egg, 1 teaspoon salt, 1 teaspoon oil, the vinegar and 6-8 tablespoons water. Knead to form a smooth, shiny dough. Brush dough with 1 tsp oil. Wrap in foil and let rest for 20 minutes..
For the filling, rinse the spinach. Cook, covered, on high heat for 2 to 3 minutes. Drain in a colander and let cool. Squeeze to remove excess liquid and coarsely chop.
Peel and chop finely the onions and garlic. Cook in 2 tablespoons hot butter on medium heat until lightly browned. Chop the nuts coarsely and mix with spinach, yogurt, spices, onion and garlic. Season with salt and pepper. Preheat the oven to 225°C (approximately 425°F). Melt the remaining butter. Divide the dough in half and thinly roll out each piece on floured surface. Brush one of the pastry sheets with half of the melted butter. Top with remaining pastry sheet and brush with remaining butter. Fold in half then roll out to a 40 cm (approximately 16 inches) square.
Line a baking pan with parchment paper and place the pastry on it. Spread the filling in the center. Brush the pastry with beaten egg yolk and fold the edges of the dough toward the center, pressing the edges to seal. Brush top with the remaining egg yolk. Bake for 30 minutes.
For the sauce, stir the tahini in a glass bowl. Stir in 4 tablespoons lemon juice and the yogurt. Season with salt and pepper. Serve warm strudel with sauce.