For the pumpkin strudel, coarsely grate the pumpkin. Dice the tomatoes and feta. Finely chop the young onions and sauté in olive oil. Add pumpkin and herbs, saute for 5 minutes and let cool.
Mix eggs, diced tomatoes and feta to the cooled pumpkin mixture, season with salt. Finely chop garlic and mix with 4 tbsp olive oil. Preheat the oven to 180°C top and bottom heat.
Place 2 strudel sheets on a kitchen towel each, brush with the garlic oil, place a second strudel sheet on top of each and brush again with garlic oil.
Spread half of the pumpkin mixture on the bottom half of the dough, fold in the side edges and roll up the strudel using the kitchen towel.
Do the same with the second strudel. Place both strudels in a shallow dish, brush with the remaining garlic oil and bake for about 45 minutes.