spinach strudels

Ingredients

• Servings: 40
• 1/2 cup olive oil
• 1 bunch green onions, chopped
• 2 (10 ounce) packages frozen chopped spinach, thawed, 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 freshly ground black pepper
• 40 sheets frozen phyllo pastry, thawed in refrigerator
• 1 cup unsalted butter, melted
• 1/2 cup plain bread crumbs

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 48 mins


• 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.