Spinach Strudels

By commercecook

These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs and feta cheese. Best served warm out of the oven. You can make them earlier in the day and refrigerate. Bake just before serving. Check original recipe on allrecipes.com to make 4 smaller rolls instead of 2 large ones.

Ingredients

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

Details

Servings 2

Preparation

Step 1

Preheat oven to 400 degrees.
In a medium skillet, heat olive oil over 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 phyllo pastry, brush with butter and sprinkle lightly with bread crumbs. Lay another sheet diretly on top of the first sheet. Repeat butter and breadcrumb step. Continue to do this until you have 10 layers.
Spoon half of the spinach mixture in a sausage-like shape along the longer side of the top sheet. Roll it up. Place on a baking sheet and brush lightly with melted 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. Cut into individual servings where you have marked. Serve immediately.