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Spinach Strudels

SUBMITTED BY: SMITHS37

"These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven."
PREP TIME  30 Min
COOK TIME  18 Min
READY IN  48 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 40 sheets frozen phyllo pastry, thawed in refrigerator
  • 1 cup unsalted butter, melted
  • 1/2 cup plain bread crumbs

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2005 by Caroline B.
Very good and impressive for not much work. I found phyllo hard to work with at first, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2006 by Theresa
I made these for a Thanksgiving appetizer. The taste was wonderful. I don't think 10 sheets is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2007 by KnotGypsy
I tried this recipe the other day. I took some liberties. I don't use my oven much in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2007 by L. R.
Didn't need so much oil to saute the onions, 1/4 cup probably would have been fine. They... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2006 by KWPRICE4
These are good! Was looking for something similar to what I had eaten in Greece, and these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2007 by Wendy O'Donnell
Wow, what a lot of fussy work. In fact, they were a pain to make. The outcome was awesome... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2007 by Sommer
Much better than I ever expected it to be. I'm not a huge spinach fan but I loved the flavor... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2007 by judi
This was wonderful! I also doubled the filling,and cheated on brushing each layer of phyllo... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2008 by KH82
Rave reviews from everyone who ate these. I agree with the other reviewers regarding the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2008 by rac
Made this for a seminar at my husband's office. Doubled the recipe and served in a large... MORE


 
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