Spinach Chicken and Mushroom Strudel

Clean and roughly chop the spinach, then blanch in boiling salted water for 2-3 minutes until wilted.

Drain the blanched spinach thoroughly, pressing gently to remove excess moisture.

Finely dice the mushrooms, onion, garlic, and celery.

Heat 50 ml oil in a large pan over medium heat, then add the diced vegetables and sauté until softened, about 5 minutes.

Add the mushrooms to the pan and cook for another 3-4 minutes until they release their moisture.

Cut the chicken into small cubes or thin strips, then add to the pan with vegetables and cook until chicken is no longer pink, about 6-8 minutes.

Stir in the drained spinach, then season with salt, pepper, and nutmeg to taste.

Remove from heat and allow the filling to cool slightly, about 5 minutes.

Lay out one strudel leaf on a clean, dry work surface and brush lightly with beaten egg.

Spread a thin layer of cooled filling along the bottom third of the strudel leaf, then roll tightly from bottom to top, tucking in the sides as you go to create a sealed log.

Place the strudel seam-side down on a lightly greased baking tray, then brush the top with remaining beaten egg.

Bake in a preheated 190°C oven for 25-30 minutes until the pastry is golden brown and crispy.