Salty Strudel with spinach

In a frying pan we put to wither the shallot cut into washers. In the meantime we clean and process the spinach and combine them with the shallot as soon as this is ready. We climb slightly and let the spinach wither. Just ready let's put them aside. In the same frying pan we blow the speck for a couple of minutes and we also put this aside. Now, let's prepare the béchamel. We melt the butter in a saucepan over low heat and heat the milk in another saucepan. As soon as the butter is melted, we combine the flour gradually mixing the mixture well with the help of a whip and doing what is called by the French a roux. At this point we can add the milk to our roux and, in low flame and always continue to stir, to thicken the whole. When the desired consistency is reached, remove the saucepan from the heat, add the nutmeg and let it cool down. We prune the spinach and aggiungiamoli, together with the Speck, the béchamel and Amalgamiamo well the ingredients in order to have a homogeneous mixture. Open the first sheet on a shelf and spalmiamoci over the mixture leaving all the margins free. Cut the Asiago into cubes and put it on top of the spinach. Brush the edges with the beaten egg and helping with the parchment paper that wraps the dough, rolled our strudel and shut sealing for good. Brush the surface of the strudel with the egg, spolverizziamo with poppy seeds and we practice cuts to allow the steam to escape the filling and to cook better the condiment. We repeat the operation also for the other strudel and Inforniamoli to oven preheated to 200 °, for about half an hour. As soon as the dough is very golden, bake.