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Spinach Strudels

Spinach Strudels

  • Prep

    30 m
  • Cook

    18 m
  • Ready In

    48 m
SMITHS37

SMITHS37

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 {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

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  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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

Caroline B.
29

Caroline B.

11/15/2005

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.

Theresa Petrillo Montgomery
23

Theresa Petrillo Montgomery

11/27/2006

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.

KH82
17

KH82

4/7/2008

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.

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