Cook potatoes in their skins.
Turn on light in oven.
Make yeast dough:
Dissolve ½ cube yeast in lukewarm milk, add to flour in bowl, knead with salt and oil with dough hook until smooth.
Cover and let rise until the filling is ready. For the filling:
Melt 1 knob of butter in saucepan and heat milk in it, add peeled potatoes, coarsely chopped, and mash with potato masher – pieces may still be seen.
Add spring onions, leeks, wild garlic, feta cheese with the brine, season with salt, pepper and chili from the mill not too salty. Roll out dough on floured kitchen towel (rectangular, about 40x50cm), spread filling, leaving a good 2cm border all around.
Sprinkle with hard cheese.
Fold in short sides a little, roll up with the help of the kitchen towel, roll onto a baking tray lined with baking paper.
Cover and let rise in the oven heated with the light heat for ½-¾ hour. Then brush with melted butter, sprinkle with seeds and bake on the lowest rack at 180° convection, 200° top and bottom heat, gas mark 3, for about 40-45 min.
until golden brown.
In the meantime, beat all the sabayon ingredients (from eggs) in a whisking kettle over a simmering bain-marie with a hand-held blender until fluffy.
Pour the bear’s leek sabayon into a saucière, keep it warm in a glass bowl with hot water, if necessary, and serve with the sliced strudel.
It goes well with leaf, cabbage or tomato salads. It can also be served as a side dish with roast or short-roasted meat. Tip: White or green asparagus or salsify – each cut into short pieces – also taste good mixed in with the filling.