Spanakopita Strudel
Make spanakopita fast and easy as a strudel.
Servings: 10 servings
Calories: 278kcal
Ingredients
- 3 large eggs
- ½ cup grated Parmesan
- 1 teaspoon dried dill or ¼ cup fresh, minced
- ½ teaspoon pepper
- ½ tsp nutmeg
- 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 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, green 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 below if you want to lighten the recipe). Keep remaining phyllo sheets covered as you go with a damp tea towel so the 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
Note: To lighten the recipe omit the canola oil and spray every second phyllo sheet with cooking spray.
Nutrition
Calories: 278kcal | Carbohydrates: 22g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 505mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 2mg