By Geoff Jansz

Serving size: Serves 6
Cuisine type: German
Cooking time: Less than 60 minutes
Course: Cakes/baking

INGREDIENTS

200g plain yogurt
pinch salt
250g self-raising flour (approximately)
2 bunches (1.2kg untrimmed) English spinach, washed, shredded
100g fetta, grated
100g haloumi, grated
2 tablespoons mint leaves, chopped or 1 teaspoon dried mint
1/3 cup pine nuts, toasted
freshly ground black pepper
freshly grated nutmeg, to taste (optional)
150g ricotta
1 tablespoon milk

METHOD

Beat yogurt and salt together in large bowl until smooth. Gradually add flour until you have stiff dough. Tip onto a lightly floured bench and gradually knead dough, incorporating any remaining flour until the dough is soft and only slightly sticky. Transfer to a clean bowl and stand covered for 30 minutes.

Place still wet spinach (if it has dried you will need to add 1 tablespoon water) in a saucepan over a medium heat; cover tightly and cook until spinach wilts; drain well.

Preheat oven to 180°C fan-forced (200°C conventional).

Roll dough out very thinly into a long rectangle measuring approximately 1m x 30cm. You can roll the dough in sections allowing the remainder to hang over the edge of the bench if necessary.

Combine the spinach, fetta, haloumi, mint and pine nuts in a bowl; season to taste with pepper and nutmeg; cool. Spread mixture all over the dough leaving a 2cm border. Place teaspoons of the ricotta randomly over the spinach.

Carefully roll the strudel up from one of the long sides to create a log. Cut into 35cm pieces, or twist the log into a circle and place on a lightly greased baking tray. Pinch edges together to seal.

Brush with milk and cook in preheated oven for 15-20 minutes or until golden brown and cooked through.

Transfer to a large chopping board and cut into thick slices. Serve with salad as a light lunch, or cut into small slices as an appetizer.