Savory pumpkin strudel with feta and herb dip

Cut everything for the filling
First wash the Hokkaido pumpkin thoroughly and halve it. Remove the skin with a sharp knife and scrape out the seeds with a spoon. Cut the pumpkin into narrow wedges and then slice these into fine pieces. Then trim the spring onions and cut them into thin rings. Peel the garlic and chop it finely.

Prepare the pumpkin mixture
Heat the oil in a large frying pan and fry the pumpkin slices in it for about 2 minutes. Add the spring onions and garlic and cook for another approximately 2 minutes. Pour in the wine or the vegetable stock and simmer the filling for a further 3–4 minutes over low heat. Finally add salt and pepper; if you like, add 1–2 pinches of Ras el-Hanout. Then set the pan aside so the contents can cool.

Prepare the filling and pastry for rolling
Set the oven to 200 °C top/bottom heat or 180 °C fan oven and leave it to preheat. Line a baking tray measuring 38 × 45 cm with baking paper. Meanwhile, crumble the feta roughly and beat the egg in a bowl. Unroll the ready-made puff pastry and brush the edges lightly with a little egg. Now mix the breadcrumbs and the feta with the cooled pumpkin. Spread the mixture in a long, evenly thick strip on the pastry.

Roll up and finish baking in the oven
Wrap the puff pastry around the filling so that a closed roll is formed. Press the seam and both ends firmly together. Carefully place the strudel on the lined baking tray. Spread the remaining beaten egg over the surface, make slits in the pastry with a knife and finally scatter the pumpkin seeds on top. Bake in the hot oven for about 35 minutes, until the strudel is nicely crisp.

Mix the dip and portion the strudel
Put the quark and sour cream into a bowl and stir together thoroughly. Add a little salt and pepper, as well as the chopped frozen herbs, and mix everything into an even dip. Serve the finished strudel with the herb dip. The roll measures about 40 cm and makes roughly 15 portions when sliced.