For the filling, fry the spring onions in olive oil and season with the potato mixture,
salt, spinach, sour cream, herbs and spices.
Knead the finely ground spelt flour with a pinch of salt, oil and water into a smooth dough,
wrap in clingfilm and leave to rest for ½ hour. Roll out thinly on a floured cloth,
then stretch out as thinly as possible using floured hands.
Cut away the edges of the dough. Place the filling in the center of the dough,
fold the dough in with the help of the cloth, place on a baking tray, and bake at 180-200 degrees for about 20 minutes.
Serve in portions with a serrated knife and garnish.
Variation of potato strudel: Sauté raw, coarsely grated potatoes with olive oil,
cover with milk and cream and boil down for about 10 minutes until firm to the bite but thick.
Season well, cool and fill the strudel.