Spinach Strudels

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

• Preparation Time: 30 mins
• Cooking Time: 18 mins
• Total Time: 48 mins
• Calories: 152 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.