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Spinach Strudel

From Lynne Wilson

Preheat the oven to 375°F


15 strudel leaves (phyllo), defrosted
2 lbs. fresh spinach, untrimmed ( 1½ pounds trimmed)
13 Tbsp. butter or margarine
1 cup onion, chopped
1 cup scallions, thinly sliced
½ cup fresh dill, chopped (1 Tbsp. dried)
5 eggs
1 lb. feta cheese, broken into small pieces
¼ cup dried breadcrumbs


Trim and wash the spinach. Place the wet leaves in a large pot and cook over medium heat until the spinach wilts. You should not have to add more water. Drain, squeeze as dry as possible with your hands, and shop. You need 1½ cups of chopped spinach.

Melt 5 Tbsp. of the butter in a large frying pan. Add the onions and scallions and sauté over medium heat until soft. Add the spinach and dill and cook, stirring, for 2 to 3 minutes. Remove from the heat.

Beat the eggs in a large mixing bowl. Add the feta cheese and mix well. Stir in the spinach mixture.

Make three strudels as follows: Melt the remaining 8 Tbsp. (½ cup of butter). Using five phyllo leaves for each strudel, brush each leaf with melted butter, sprinkle with ½ to 1 tsp. breadcrumbs, and stack until you have a stack of five leaves. Spread ⅓ of the spinach mixture along the long edge of the stack. Fold in the ends and roll as jelly roll, the long way. Place the strudel, seam side down, on a cookie sheet and brush the top with melted butter. Make two more strudels in this fashion. Bake at 375°F for approximately 45 minutes. Slice and serve warm.