SPINACH STRUDELS
These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.
Provided by SMITHS37
Categories Appetizers and Snacks Pastries
Time 48m
Yield 40
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 152 calories, Carbohydrate 12.2 g, Cholesterol 32.8 mg, Fat 10.1 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 189.8 mg, Sugar 0.6 g
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Vivian Amoako
[email protected]These spinach strudels were easy to make and turned out great! I'll definitely be making them again.
Malik Sharafat
[email protected]I'm not a big fan of spinach, but these strudels were surprisingly good. The pastry was flaky and the filling was flavorful.
Tamera Johnson
[email protected]These spinach strudels were delicious and elegant. They were perfect for a special occasion dinner.
Shankar Tamang
[email protected]The spinach strudels were a bit dry. I think I'll add some more butter or oil next time.
Forrest Tman
[email protected]The strudels were a bit too salty for my taste, but the flavor was good. I think I'll reduce the amount of salt next time.
Jastine Johansen
[email protected]These spinach strudels were easy to make and turned out great! I used a store-bought phyllo dough, which made the prep even faster.
Keeang Manate
[email protected]I followed the recipe exactly and the spinach strudels turned out perfect. They were a big hit with my family and friends.
FJ LUCAS
[email protected]These spinach strudels were absolutely delicious! The pastry was flaky and the filling was creamy and flavorful. I will definitely be making these again.
Adonai Dien
[email protected]The spinach strudels were a bit bland. I think I'll add some more spices next time.
M Atiq
[email protected]The strudels were a bit too oily for my taste, but the flavor was good. I think I'll try baking them next time instead of frying them.
Martin Gehant
[email protected]These spinach strudels were easy to make and turned out great! I used frozen spinach, which made the prep even faster.
awais afsar
[email protected]I'm not a big fan of spinach, but these strudels were surprisingly delicious. The pastry was light and crispy, and the spinach filling was flavorful and not too overpowering.
zechariah best
[email protected]These spinach strudels were a hit at my dinner party! The flaky pastry and the savory spinach filling were perfect together. I'll definitely be making these again.