Spinach Feta Strudel

This Spinach Feta Strudel is a delightful vegetarian centerpiece that combines the crisp, buttery layers of phyllo dough with a rich, savory filling. The mixture of wilted fresh spinach, salty crumbled feta, and aromatic herbs like dill and parsley creates a perfect balance of textures and flavors. It is an excellent choice for a light lunch, a side dish for dinner parties, or a hearty brunch item. The strudel bakes until puffy and golden brown, offering a satisfying crunch on the outside while remaining tender and moist within. Easy to assemble with common pantry staples, this dish brings a touch of Mediterranean flair to your table without requiring complex techniques. Serve it warm for the best experience.

Cooking Method: Baking

Cuisine: German

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 525

Dietary: Vegetarian

Description

This Spinach Feta Strudel is a delightful vegetarian centerpiece that combines the crisp, buttery layers of phyllo dough with a rich, savory filling. The mixture of wilted fresh spinach, salty crumbled feta, and aromatic herbs like dill and parsley creates a perfect balance of textures and flavors. It is an excellent choice for a light lunch, a side dish for dinner parties, or a hearty brunch item. The strudel bakes until puffy and golden brown, offering a satisfying crunch on the outside while remaining tender and moist within. Easy to assemble with common pantry staples, this dish brings a touch of Mediterranean flair to your table without requiring complex techniques. Serve it warm for the best experience.

Ingredients

Strudel leaves (phyllo dough)
Fresh spinach
Olive oil
Finely chopped onion
Butter/margarine
Eggs, beaten
Greek feta cheese, chopped
Chopped fresh dill
Finely chopped fresh parsley
Sweet butter, melted
Salt and freshly ground pepper

Directions

1
Remove packages of strudel leaves from the refrigerator at least 3 hours before using to allow them to soften slightly.
2
Preheat the oven to 350°F (175°C).
3
Wash the spinach in several changes of water, then dry it thoroughly and cut into 2-inch lengths.
4
Cook the spinach in olive oil until wilted, then drain any excess liquid.
5
In a skillet, brown the chopped onions in 4 tablespoons of butter/margarine until soft and translucent.
6
In a large bowl, mix the browned onions, beaten eggs, chopped feta cheese, dill, and parsley.
7
Add the cooked spinach to the egg mixture and season with salt and pepper to taste.
8
Butter two 8x8x2-inch baking pans generously.
9
Cut 2 strudel leaves into 6 squares each by cutting into thirds lengthwise and in half across. Keep remaining strudel leaves covered to prevent drying.
10
Place one strudel square in the prepared pan and brush with melted butter. Repeat with the remaining 11 squares, layering each on top of the last and brushing with butter.
11
Spread half of the spinach-cheese filling over the strudel layers.
12
Cover the filling with 12 more strudel squares, brushing each layer with melted butter.
13
Repeat the layering and filling process with the remaining ingredients for the second pan.
14
With a sharp knife, cut through the top layers to mark the strudel into 2-inch squares.
15
Bake for 1 hour or until the strudel is brown and very puffy.
16
Let cool for a few minutes, then cut into squares and serve hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 525kcal

% Daily Value *
Total Fat 35g54%
Saturated Fat 12g60%
Cholesterol 265mg89%
Sodium 364mg16%
Total Carbohydrate 49g17%
Dietary Fiber 18g72%
Sugars 5g
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, feta, strudel, phyllo, vegetarian, baking, greek, pastry, herbs, dill, parsley, appetizer, brunch, side dish, flaky, savory, oven-baked, cheese, onion

Read it online: https://www.chefs-mate.com/recipe/spinach-feta-strudel/