Spinach Strudels Recipe - Allrecipes.com
Spinach Strudels Recipe
  • READY IN 48 mins

Spinach Strudels

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 40 servings Change Servings
  • PREP

    30 mins
  • COOK

    18 mins

    48 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2005

Very good and impressive for not much work. I found phyllo hard to work with at first, but once you get the hang of it it's a breeze. However, 10 layers is a bit much, there's too much flaky and not enough filling that way. I recommend doing 4.

Most Helpful Critical Review
Dec 03, 2008

I made these on the weekend, and was not impressed. I only did 5 layers, so only had to used 1 box of philo pastry (20 sheets per box). I found them tasteless and too flaky and dry (maybe dipping in sour cream would have helped), and I had a lot left over, since my guests did not really like them either. The amount of oil to saute the onions is ridiculous, they were swimming in oil. If you decide to make this recipe, you only need a couple of tablespoons of oil. I can't even imagine doing 10 layers of philo, there would have been even less taste! I would NOT make these again.

Nov 27, 2006

I made these for a Thanksgiving appetizer. The taste was wonderful. I don't think 10 sheets is necessary. I found that a little much. I would also recommend you go heavy on the butter after you roll them. They dried out a little after cooling and the top layer flaked off. A little time consuming but a nice result.

Apr 07, 2008

Rave reviews from everyone who ate these. I agree with the other reviewers regarding the number of layers of filo dough....less is more. I used 5 and that seems perfect.

Aug 10, 2007

I tried this recipe the other day. I took some liberties. I don't use my oven much in the summer as I don't have air conditioning in my kitchen. So, I used wonton wrappers instead of phyllo, and made little triangular pastries. I fried them in a skillet. They were delicious! I can't wait for the weather to cool off so I can try the recipe as it is written.

Mar 12, 2008

Made this for a seminar at my husband's office. Doubled the recipe and served in a large chafing dish. It was delicious and very easy. I followed the recipe exactly. The few leftovers were taken home by staff. This is a keeper and I will make this again.

May 26, 2006

These are good! Was looking for something similar to what I had eaten in Greece, and these were close enough. We always make half a recipe, with a full bunch of green onions, 4oz. of feta, and two eggs, but still divide them into four rolls, because they seem to cook better that way. We just eat them as a meal, my boyfriend loves them.

Jun 18, 2010

Five stars for flavor, one star knocked down for how fussy these are to make. I think I was overly generous on the breadcrumbs & butter as I needed more than the recipe called for, and I was only using 5 sheets of phyllo as others have recommended. I prepped them on a sheet of foil & used that to help roll it up; waxed paper would probably have been a better choice although the foil worked well enough. Also, a fresh sheet for each roll-up would be good, as the foil got rather buttery & the outer sheet of phyllo stuck like a suction cup on the second roll-up. I will probably make these again although it's not going to be an everyday recipe for me.


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  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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