Recipe Deck
HomeDiscoverRecipesDecks
Sign in
1
Spanakopita Strudel with Shredded Phyllo - Image 1

Spanakopita Strudel with Shredded Phyllo

European cuisineMediterranean cuisineGreek cuisineCzech cuisine
1
1 person likes this recipe

Spanakopita Strudel with Shredded Phyllo

Spanakopita

Prep: 30 min • Cook: 35 min. A rustic strudel version of spanakopita, using shredded phyllo dough for a wonderfully crispy, textural exterior that's simpler to assemble than traditional layers. This dish offers a delightful twist on the classic Greek spinach and feta pie, bringing a unique crispy texture to every bite.

Preparation time
30 min
Cooking time
35 min
Total time
1 hr 5 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

For the Filling

  • 24oz frozen chopped spinach(thawed and squeezed very dry)
  • 8oz feta cheese(crumbled)
  • 3 pcs large eggs(lightly beaten)
  • 2 tbsp fresh dill(chopped)
  • 4 pcs green onions(thinly sliced)
  • 1/4 tsp nutmeg(freshly grated)
  • 1/2 tsp salt(or to taste)
  • 1/4 tsp black pepper(freshly ground, or to taste)

For the Strudel

  • 1lb shredded phyllo dough(also known as kataifi dough, thawed if frozen)
  • 1 cup unsalted butter(melted)
  • 1 pc egg yolk(beaten with 1 tsp water for brushing)

Instructions

Prepare the Filling

  1. In 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. Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
  2. Gently loosen the shredded phyllo dough, separating the strands as much as possible, but avoid tearing it into small pieces.
  3. In 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. Transfer 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. Carefully spread the spinach and feta filling evenly over the phyllo base, leaving a small border around the edges.
  6. Top the filling with the remaining half of the buttered phyllo dough, spreading it gently to cover the filling. Try to distribute it evenly.
  7. Brush 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. Bake in the preheated oven for 30-35 minutes, or until the phyllo dough is golden brown and crispy.
  2. Allow the strudel to cool slightly on the baking sheet for about 10-15 minutes before slicing and serving.

Nutrition

Servings
6
Serving size (imperial)
7.1 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories480.5 kcal240.3 kcal2,883 kcal
Protein18.2 g9.1 g109.2 g
Fat30.1 g15.1 g180.6 g
Carbs35.8 g17.9 g214.8 g

Tips

  • Ensure spinach is thoroughly squeezed dry to prevent a soggy filling. This is crucial for a crispy strudel.
  • Watch the oven carefully during baking, as shredded phyllo can brown quickly. Adjust baking time if needed.
  • Serve warm as a main dish or side. It pairs well with a light salad or a dollop of Greek yogurt.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…