Spinach Strudels recipe

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Ingredients

½ cup olive oil
1 bunch green onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, well drained
2 tablespoons chopped fresh dill
3 extra large eggs, lightly beaten
7 ounces feta cheese, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
40 sheets frozen phyllo pastry, thawed in refrigerator
1 cup unsalted butter, melted
½ cup plain bread crumbs

Nutrition Info

152 calories
carbohydrate: 12.2 g
cholesterol: 32.8 mg
fat: 10.1 g
fiber: 1 g
protein: 3.5 g
saturatedFat: 4.5 g
servingSize: -
sodium: 189.8 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. In a medium skillet, heat olive oil over a medium heat. Stir in green onions and cook until soft, about 5 minutes. Set aside.

  3. Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved green onions, and mix well.

  4. Unfold 1 sheet of the phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet, repeat butter and breadcrumb steps. Continue to do this until you have 10 layers.

  5. Spoon 3/4 cup of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. Roll it up, place on baking sheet, and brush lightly with butter. Score off 1-inch rounds by marking with a knife for easier cutting later. Repeat process with the remaining pastry sheets. You will have 4 rolls total when finished.

  6. Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.

Recipe Yield

40 servings

Recipe Note

These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.

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