We all love those tasty little Spanakopita triangles as hors d'oeuvres. Now you can have it as a side dish for a fraction of the work! No fussy cutting of dough, wrapping triangles etc. Using phyllo pastry, you can use a similar filling, roll it all up and voilà...you have a tasty, rather elegant side dish.
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What Makes This Recipe Special
- This makes an interesting side dish - something a little different and refreshing.
- It makes about 10 servings, so it is great for a crowd.
- The phyllo pastry makes this a bit elegant, so it is a great dish for easy entertaining.
Ingredients
- Fresh spinach is the first choice. If using frozen, chop it finely and squeeze excess water out of it with a clean towel.
- You will have left over phyllo sheets. See the links below for other recipes that use phyllo.
How To Make It
- You will lightly beat the eggs and then mix in all the remaining ingredients.
- Be sure to keep a damp tea towel over the phyllo sheets you are not using until you need them. They dry out very quickly and turn brittle.
- You will make 2 Strudels. Count out the phyllo sheets for the first strudel and brush them with the oil mixture.
- Take half the filling mixture and form it into a log shape centred on the phyllo.
- You will fold the short ends in first and then fold up the long ends to seal the pastry.
- Brush the outside of the strudel with melted butter and bake until it is golden and crispy.
Recipes to Use Up the Extra Phyllo Sheets.
Suggested Menu
Lemon Oregano Pork Roast
Spanakopita Strudel
Greek Salad
Baklava Cheesecake
Wine Pairing for Spanakopita Strudel
The saltiness of the cheese here cries out for something crisp to offset it. A Sauvignon Blanc would go well. A Pinot Grigio would work as well. A Greek Assyrtiko would be excellent and in keeping with the theme!
A dry Rosé with some herbal tones would be good as well.
Red would be very tricky here - salt accentuates the alcohol in the wine and tannins accentuate the saltiness of the food. A Greek Xinomavro would be an excellent choice. Otherwise consider other low-tannin reds - the kind that recommends chilling before drinking - like a light Beaujolais or light Valpolicella Classico.
Related Recipes
Spanakopita Strudel
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Save Print Pin FacebookIngredients
- 3 large eggs
- ½ cup grated Parmesan
- 1 teaspoon dried dill or ¼ cup fresh, minced
- ½ teaspoon pepper
- ½ tsp nutmeg
- 4 cups fresh spinach chopped finely
- 1 cup green onions, chopped about 2 bunches
- 7 oz feta cheese, crumbled about 1 ½ cups
- 10 sheets phyllo pastry
- 4 tablespoon melted butter
- 2 Tbsps canola oil see note 1 below if you want to lighten the recipe.
- 10 sheets phyllo pastry
Instructions
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- Whisk eggs till well blended. Add Parmesan, dill, pepper, nutmeg, spinach, onions and feta. Mix well.
- Place one sheet of phyllo on your work surface. Mix the melted butter and oil. Brush the phyllo sheet lightly. Repeat 4 more times. (See Note 1 below if you want to lighten the recipe). Keep remaining phyllo sheets covered as you go with a damp tea towel so they don't dry out.
- Form a log with half the filling mixture 2" inside the long edge of parchment. Fold the short edges in over the filling. Roll pastry carefully. Finish with seam side down.
- Repeat above for second strudel.
- Brush top of strudels with butter mixture. Make a few slits across top of strudel. Bake about 25 minutes till pastry is golden brown and filling is heated through.
- You can make ahead and reheat in a 350° oven for about 20 minutes. You can also freeze the strudel unbaked. To cook from frozen bake on a baking sheet at 375° about 40 minutes. Check that pastry is golden and filling is evenly heated.
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