Spanakopita Strudel with Shredded Phyllo

Prepare the Filling

1. 1In a large bowl, combine the thoroughly dried spinach, crumbled feta cheese, beaten eggs, chopped dill, sliced green onions, grated nutmeg, salt, and pepper. Mix well until all ingredients are evenly distributed.

Assemble the Strudel

1. 1Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
2. 2Gently loosen the shredded phyllo dough, separating the strands as much as possible, but avoid tearing it into small pieces.
3. 3In a separate large bowl, pour about half of the melted butter over the shredded phyllo dough. Toss gently with your hands until the dough is lightly coated. Be careful not to overwork or mash the dough.
4. 4Transfer about half of the buttered phyllo dough to the prepared baking sheet. Spread it out evenly to form a base layer, creating a rectangular shape.
5. 5Carefully spread the spinach and feta filling evenly over the phyllo base, leaving a small border around the edges.
6. 6Top the filling with the remaining half of the buttered phyllo dough, spreading it gently to cover the filling. Try to distribute it evenly.
7. 7Brush the top layer of phyllo dough with the remaining melted butter. Then, brush the edges of the strudel with the egg wash (beaten egg yolk with water) to promote browning and sealing.

Bake the Strudel

1. 1Bake in the preheated oven for 30-35 minutes, or until the phyllo dough is golden brown and crispy.
2. 2Allow the strudel to cool slightly on the baking sheet for about 10-15 minutes before slicing and serving.