Preparing the dough. Sift the flour into a bowl, make a hole in the center. Pour eggs beaten with the fork inside, add oil and water, knead the dough on floured board adding a little extra flour little by little. The dough should be soft and not stick to your hands. It will take about 10-15 minutes. Wrap the dough in film and leave it to rest for at least 30 minutes.
While the dough is resting, prepare the filling. Grate cheese using a coarse grater. Slice the fish into 2cm square. Lightly stew spinach: melt over medium heat 25g of butter in a frying pan, put the spinach and cook, stirring occasionally until soft. Add chopped garlic and greens. Remove from the heat.
Mix cheese, fish, spinach and egg. Season with salt and pepper to taste.
Next you need to stretch the dough. Put on the table linen towel and sprinkle of flour. In the center put the dough and roll it with a rolling pin stating with the dimensions of towels (about 50*70). Stretch the dough by hand. If the dough is kneaded properly - it will be very good stretched. So do not be afraid, but still do not do too sudden movements.
Well stretched dough should be so thin that you may see the drawing on the fabric).
Turn the dough long side toward you. Sprinkle dough with breadcrumbs, leaving some centimeters clean top and bottom about 15cm to the right. On top of breadcrumbs put the stuffing.
Lifts the edge of towels and twist roll toward the other side of the test, we left free. Pinch the edge of the roll, put on the baking paper and grease with melted butter. Send in a preheated 200 degree oven for 35 minutes.
Ready strudel take out of the oven, cool down for 10 minutes, cut into portions and serve sprinkled with ground sweet paprika (optional), with sour cream sauce and tomato salad.