Spinach Strudel
A savory spinach and feta-filled fillo pastry, layered with butter and baked to golden perfection, perfect as an appetizer or light main dish for gatherings.
Ingredients
- 2 (10 oz.) packages frozen chopped spinach ⓘ
- 1½ cups yellow onion ⓘ
- 3 tablespoons cooking oil ⓘ
- 5 eggs ⓘ
- ½ cup chopped green onion including tops ⓘ
- ½ cup chopped fresh parsley ⓘ
- ½ pound feta cheese crumbled
- Salt and pepper to taste ⓘ
- 1 (1 pound) package frozen fillo leaves, thawed ⓘ
- 1 cup melted butter ⓘ
Instructions
- Squeeze thawed spinach dry.
- In a large skillet, sauté yellow onions and spinach in oil until onions are translucent.
- Beat eggs in a large bowl.
- Add spinach mixture, green onions, parsley, feta cheese, salt, and pepper to the eggs and mix well.
- Preheat oven to 350°F.
- Butter a 15½ x 10½ x 1-inch jelly roll pan.
- Unfold the fillo leaves and cover with a slightly damp dish towel.
- Remove one leaf at a time, keeping the rest covered with the damp towel.
- Place a leaf in the pan and brush with melted butter. Repeat until half of the leaves (about 11) are used, buttering each layer.
- Spread the spinach mixture over the layered fillo.
- Cover the filling with the remaining fillo leaves, brushing each layer with melted butter.
- With a sharp knife, cut through the top layer to mark into 1½ to 2-inch squares for serving.
Tips & Substitutions
To enhance flavor, consider adding a pinch of nutmeg to the spinach mixture. If you don't have feta cheese, crumbled goat cheese or ricotta can work as substitutes. For a vegetarian twist, incorporate sautéed mushrooms or artichokes into the filling. Ensure the spinach is thoroughly drained to prevent a soggy strudel. Using a mix of fresh herbs can elevate the dish, so feel free to experiment with dill or basil.
Serving Suggestions
Serve the spinach strudel warm, cut into squares, as an appetizer or main dish. It pairs beautifully with a light salad or a side of yogurt dip for added creaminess. Consider serving it alongside Mediterranean recipes like Greek salad or roasted vegetables for a complete meal. For a festive touch, accompany it with Saganaki(Flaming Greek Cheese) as an appetizer.
Storage & Reheating
Store any leftover spinach strudel in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes until warmed through and crispy. Alternatively, you can microwave individual portions, but the texture may not be as crisp. For best results, enjoy the strudel fresh from the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Strudel contains roughly 492 calories, with 12g protein, 70g carbohydrates, and 20g fat. It is an excellent source of iron (59% of the Daily Value), vitamin C (37% of the Daily Value), and potassium (32% of the Daily Value). Note that it is relatively high in sodium, at 1260mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 1 pound of fresh spinach to equal the 2 packages of frozen. Simply wash, chop, and sauté it until wilted. Be sure to squeeze out any excess moisture to maintain the strudel's texture.
How can I make this strudel dairy-free?
To make a dairy-free version, substitute the feta cheese with a plant-based cheese or omit it entirely. You can enhance the flavor by adding nutritional yeast for a cheesy taste. Use olive oil instead of butter for brushing the fillo leaves.
Can I prepare the strudel in advance?
Absolutely! You can prepare the strudel up to the baking stage, cover it with plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, remove it from the fridge and let it sit at room temperature for 30 minutes before baking. This helps achieve a crispier texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).