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My review
Spinach Strudels
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
48 m servings 152 calsOriginal recipe yields 40 servings
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Directions
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Prep
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium skillet, heat olive oil over a medium heat. Stir in green onions and cook until soft, about 5 minutes. Set aside.
- Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved green onions, and mix well.
- 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.
- 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.
- Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 152 calories; 10.1 g fat; 12.2 g carbohydrates; 3.5 g protein; 33 mg cholesterol; 190 mg sodium. Full nutrition
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Reviews
Read all reviews 1822 Ratings
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Most helpful positive review
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...
Most helpful critical review
12/3/2008
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 dipp...
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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...
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 ...
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.
8/10/2007
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, a...
3/12/2008
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...
5/26/2006
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 t...
6/17/2010
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 on...
12/24/2007
Wow, what a lot of fussy work. In fact, they were a pain to make. The outcome was awesome though...5 stars for taste and texture. Next time however, it's off to Costco for me.