Spinach Strudels

    48 mins

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

    20 people made this

    Makes: 40 servings

    • 120 ml olive oil
    • 1 bunch scallions, chopped
    • 568 g frozen chopped spinach, thawed, well drained
    • 2 tablespoons chopped fresh dill
    • 3 extra large eggs, lightly beaten
    • 200 g feta cheese, crumbled
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 40 sheets frozen phyllo pastry, thawed in refrigerator
    • 225 g unsalted butter, melted
    • 55 g plain bread crumbs

    Prep:30min  ›  Cook:18min  ›  Ready in:48min 

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. In a medium skillet, heat olive oil over a medium heat. Stir in scallions 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 scallions, 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 and ratings
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    Reviews in English (18)


    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.  -  15 Nov 2005  (Review from Allrecipes US | Canada)


    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.  -  27 Nov 2006  (Review from Allrecipes US | Canada)


    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.  -  07 Apr 2008  (Review from Allrecipes US | Canada)