Cosmo Cooking

This recipe came from my dear aunt. Although she calls it a strudel, she isn’t German. But that’s the beauty of cosmocooking. To dare to use ingredients from different countries and find nice combinations. So we mixed ricotta with feta, Parmesan cheese and dried apricots. This time the list of ingredients is a bit longer than usual. As you have to fold the mixture into small packages, she calls it a strudel, but we rather prefer to call it secretly Spanakopita.

Ingredients

• 3 shallots
• 100 g dried apricots
• 1 lemon
• 50 g pine nuts
• 6 tbsp olive oil
• 300 g frozen spinach
• 1 egg
• 100 gr feta
• 200 gr ricotta
• 50 g grated Parmesan cheese
• salt, freshly ground pepper
• 8 sheets filo pastry

Preheat the oven to 190 °C (175 °C hot air). Peel and chop the shallots. Cut the apricots into cubes and hold 1 tablespoon separately. Wash and grate the lemon. Toast the pine nuts in a dry skillet and keep 1 tablespoon separately. Fry the shallots in 2 tablespoons of oil. Cook the spinach 3 to 5 minutes with the shallots. Put the mixture in a sieve and press the moisture from the spinach.

Beat the egg, crumble the feta and mix it with ricotta, Parmesan cheese, apricot, pine nuts, lemon zest, salt and pepper and put it through the spinach.

Place 4 sheets of filo pastry next to each other, brush them with oil. Place on each sheet another sheet of filo pastry and brush again thin with oil. Spoon the spinach filling on the center of the sheet, fold the pastry over the filling and close to form a package and then place the dough seam down on a baking tray lined with baking paper.

Brush the top of the packets with olive oil and bake in the oven for about 35 minutes browned. Arrange them on plates and garnish it with the withheld pine nuts and apricots.