Spanakopita Strudel

Slices of flaky phyllo filled with spinach and feta cheese.

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5 from 1 vote

Make spanakopita fast and easy as a strudel.

Prep Time25

Cook Time23

Total Time48

Course: Sides

Cuisine: Greek

Servings: servings

Calories: 281kcal

Author: Carolyn Hetke

Ingredients

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.

Notes

1. To lighten the recipe, omit the canola oil and spray every second phyllo sheet with cooking spray.

Wine Pairing

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.

Nutrition