Spinach Strudels

Spinach Strudels

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


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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