Feta Spinach Strudel Bites

By rdgplus3

Ingredients

• Filling:
• 9 sheets phyllo pastry
• 1/2 cup (125 mL) butter, melted
• 1 tbsp (15 mL) vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pkg (10 oz/300 g) frozen spinach, thawed
• 1 cup (250 mL) grated Romano cheese
• 1 cup (250 mL) crumbled feta cheese
• 1 egg, lightly beaten
• 1/4 cup (50 mL) diced roasted red pepper
• 3 tbsp (50 mL) chopped fresh dill (or 2 tsp/10 mL dried dillweed)
• 1/2 tsp (2 mL) pepper
• Pinch nutmeg

Preparation

Step 1

Filling: In skillet, heat oil over medium heat; fry onion and garlic, stirring often, until softened, about 5 minute. Scrape into bowl; let cool.

Squeeze moisture from spinach; chop finely and add to bowl. Add Romano and feta cheeses, egg, red pepper, dill, pepper and nutmeg; stir to combine. Set aside.

Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush with butter. Top with 2 more phyllo sheets, brushing each with butter. Spoon about 1 cup (250 mL) of the spinach mixture along 1 long side, leaving 1-inch (2.5 cm) border on each end; fold ends over filling. Roll up to form log. Place on baking sheet. With sharp knife, score top through phyllo into 12 servings. Repeat with remaining phyllo. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 2 weeks.)

Brush with butter. Bake in centre of 400 F (200 C) oven until golden, about 25 minutes, 30 minutes if frozen. With serrated knife, slice along score marks.