Pumpkin Strudel with Feta Cheese

It is pumpkin season! The multi-talented vegetable can be cooked in countless ways - combined with some tasty feta cheese and fresh thyme, this recipe for a delicious pumpkin strudel is all you need this season!

Ingredients - serves 4

500g pumpkin

2 twigs thyme

1 onion

1 egg

50g pumpkin seeds

50g melted butter

1 egg yolk

some milk

1 pkg. strudel/yufka dough

200g feta cheese

salt and pepper

some nutmeg

some olive oil

Method

Peel pumpkin, remove seeds and shred. Wrap up in a cotton towel and drain. Peel onion and chop finely. Wash thyme, remove leaves and chop finely. Heat some olive oil in a pan. Add in onions and cook until translucent. Add in thyme and braise for another 2 minutes. Add in shredded pumpkin and cook for about 5 minutes. Set aside and allow to cool off a little. Season well with salt, pepper and nutmeg. Fold in egg and pumpkin seeds.

Heat oven to 160°C. Crumble feta cheese with your fingers and fold into the pumpkin filling. Grease dough sheets with melted butter and place on top of each other. Transfer the filling onto the dough - place along the long side near you. Fold up the edges and roll to a strudel - not too tight. Beat up egg yolk with some milk and brush the strudel with egg wash. Bake in preheated oven for about 40 minutes, until golden brown. Serve immediately - tastes great with a fresh herb dip!