Kobariški Štruklji with a Twist

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the filling: For the filling:
• 2 cups (300g) fresh spinach, chopped 2 cups (300g) fresh spinach, chopped
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 1/2 cup (75g) roasted red peppers, diced 1/2 cup (75g) roasted red peppers, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste
• For the topping: For the topping:
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 2 tablespoons butter, melted 2 tablespoons butter, melted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add the warm water and vegetable oil, mixing until a smooth dough forms. Knead the dough for about 5 minutes until it becomes elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool.
4. 4.
5. 5.
   Preheat the oven to 180°C (350°F). Line a baking dish with parchment paper.
6. 6.
7. 7.
   On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick. Spread the cooled spinach mixture evenly over the dough, leaving a small border around the edges. Sprinkle the crumbled feta cheese and diced roasted red peppers on top. Season with salt and pepper.
8. 8.
9. 9.
   Starting from one long side, tightly roll up the dough into a log. Place the rolled dough in the prepared baking dish, seam side down. Brush the top with melted butter and sprinkle with breadcrumbs.
10. 10.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the Štruklji is golden brown and cooked through.
12. 12.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing into thick rounds. Serve warm and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and dry the leaves well to prevent excess moisture in the filling.
• Feta cheese — Use a good quality feta cheese for the best flavor. If you prefer a milder taste, you can substitute it with a different type of crumbly cheese like goat cheese or queso fresco.

Tips & Tricks

• To save time, you can prepare the dough in advance and refrigerate it overnight. Just make sure to bring it to room temperature before rolling it out.
• Experiment with different fillings such as mushrooms, bacon, or caramelized onions to create your own unique version of Kobariški Štruklji.
• Serve the Štruklji with a dollop of sour cream or yogurt on top for added creaminess.
• Leftover Štruklji can be reheated in the oven or enjoyed cold the next day as a delicious snack.

Serving advice

Serve the Kobariški Štruklji warm as a main course accompanied by a fresh green salad. Garnish with a sprinkle of fresh herbs like parsley or dill for an extra burst of flavor.

Presentation advice

Arrange the sliced Štruklji on a platter, allowing the beautiful swirls of the filling to be visible. Drizzle a little melted butter over the top and sprinkle with breadcrumbs for an appetizing presentation.