I added some light raisins to this strudel for a great flavor combination, but since I know that some of you may be a bit hesitant about the addition of sweetness, I included the option of chopped black olives instead. (Throw a few raisins in on one side, though, just to give the flavor a try!)
Spinach and Feta Strudel
Recipe By Estee Kafra
- Cook & Prep: 1.5 h
- Serving: 8
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Prepare Strudel
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In a medium pan, heat oil over medium-high heat.
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Add onion and sauté until golden, about eight minutes.
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Add garlic and cook until fragrant, about one minute.
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Remove from heat and transfer to a bowl.
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Return pan to heat.
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Working in batches, cook spinach, tossing until wilted, about one minute.
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Drain spinach and let cool.
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Squeeze out excess moisture, then chop roughly.
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Add spinach, feta cheese, and raisins to the bowl with the onion, and season with salt, pepper, and nutmeg.
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Preheat oven to 350 degrees Fahrenheit.
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Unroll phyllo dough, place one sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying), and brush with oil.
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Lay another sheet on top and brush with oil.
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Repeat until you have ten layers of phyllo.
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Spread half of filling lengthwise down the middle of the phyllo stack.
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Roll into a log, brushing the seam with oil before sealing.
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Brush log with oil.
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Using a small, sharp knife, make eight shallow diagonal cuts on top.
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Repeat with remaining phyllo and filling.
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Place logs seam-side down on a Gefen Easy Baking Parchment-lined baking sheet.
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Bake until deep golden brown, about 45–50 minutes.
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Cut into slices along the slashes.
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Serve warm or at room temperature.
Note:
Be careful to check the baby spinach for bugs.
Variation:
Chopped black olives can be used instead of raisins.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
