Spring vegetable strudel

In a preheated frying pan, lightly fry finely chopped onion. Add the cauliflower, broken into small pieces, broccoli, chopped spinach, chopped parsley, salt and pepper and stir-fry everything. When the vegetables are fried, roll out one sheet of puff pastry thinly on the table. Once rolled out, cut a 3 cm wide strip from the longest side of the roll, which will be used later to decorate the strudel. Line a baking tray with baking paper, place the rolled-out dough. Place the roasted vegetables in the middle of the pastry, leaving about 3 cm on each side. Top with grated cheese. Fold the ends of the strudel over first, then the edges, pressing slightly. Turn the strudel upside down, cut smaller strips from the cut strip of dough and form a lattice pattern. Once done, brush the surface with beaten egg. Bake at 200 C for 30 minutes. Garnish with rosemary.