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Spinach Strudels

Rated as 4.23 out of 5 Stars

"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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48 m servings 152
Original recipe yields 40 servings


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  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.


  • Partner Tip
  • Reynolds® 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 12.2 3.5 33 190 Full nutrition

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Read all reviews 18
  1. 22 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive

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...

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 ...

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.

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...

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...

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...

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...

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.

Much better than I ever expected it to be. I'm not a huge spinach fan but I loved the flavor of the dill, feta, and spinach together. To cut the calories I substituted butter flavored cooking ...