Spinach Strudels

By commercecook

This recipe makes two rolls. They can be used as a vegetable or as an appetizer. You can make them earlier in the day and refrigerate. Bake before serving. Original recipe makes 4 smaller rolls instead of two large ones.

Ingredients

• 1/2 cup olive oil
• 1 bunch green onions, sliced and divided
• 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
• 2 tablespoons chopped fresh dill
• 3 extra large eggs, lightly beaten
• 7 ounces feta cheese, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 40 sheets frozen phyllo pastry, thawed in the refrigerator
• 1 cup unsalted butter, melted
• 1/2 cup plain bread crumbs

Details

Servings 2
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 400 degrees.

In a medium skillet, heat olive oil over medium heat. Stir in half the 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 remaining green onions. Mix well.

Unfold 1 sheet of phyllo pastry, brush with butter and sprinkle lightly with bread crumbs. Lay another sheet directly on top of the first sheet. Repeat butter and breadcrumbs until you have 10 layers.

Spoon half of the spinach mixture in a sausage shape along the longer edge of the top sheet. Roll it up like a burrito or egg roll. Place on a baking sheet and brush lightly with butter. Score off 1 inch rounds by marking with a knife for easier cutting later. Repeat process. You will have 2 rolls when you're done.

Bake in a preheated oven for 12 minutes or until edges are lightly brown. Serve warm or at room temperature.