Spinach & Feta Strudel

By MissHeather

Ingredients

• FILLING:
• 1/2 cup dry breadcrumbs
• 1/2 cup butter, melted
• 1/4 cup water
• 12 sheets frozen phyllo pastry, thawed
• 1 tablespoon sesame seeds
• 2 pounds fresh or frozen spinach
• 2 tablespoons olive oil
• 2 onions, sliced
• 2 cloves garlic, minced
• 3 eggs
• 1/4 cup chopped fresh dill
• 1/4 teaspoon each nutmeg and pepper
• 12 ounces feta cheese
• 1/3 cup pine nuts, toasted
• 1/4 cup dry breadcrumbs

Preparation

Step 1

FILLING: Wash spinach; shake off excess water. In large pot, cook spinach over medium heat, with just the water clinging to leaves and turning often, for about 5 mintues or just until wilted. Remove from pot. Chill under cold water. Press out water; chop and reserve. For frozen spinach, squeeze out water and chop.

In large skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally for 10 minutes or until tender but not browned. In large bowl, beat eggs; stir in onion mixture, spinach, dill, nutmeg and pepper. Mix in feta, pine nuts and breadcrumbs.


Place breadcrumbs in bowl. In another bowl, stir butter with water. Place clean tea towel on work surface. Place 1 sheet of phyllo on towel, keeping remainder covered with plastic wrap and damp towel to prevent drying out. Brush phyllo with butter mixture; sprinkle with 2 tsp bread crumbs. Repeat with 5 more layers to make 6 layers.


Arrange half of the filling along 1 long side of phyllo, leaving about 1 inch uncovered at each end. Using towel to help and starting at filling side, roll strudel once; brush with butter. Fold in ends too enclose filling. Continue rolling and brushing with butter until to other side, using towel or spatula to help. Gently transfer, seam side down, to parchment lined baking sheet.

Repeat with remaining phyllo and filling. Brush any remaining butter over tops. Slash each almost through to filling into 8 pieces. Sprinkle with sesame seeds. Can be prepared to this point, covered and refrigerated for up to 2 days, or freeze until solid then wrap for up to 2 weeks, baking from frozen.