These mini strudels are perfect for finger food. Layered filo pastry is filled with a mixture of spinach, eggs and feta cheese, before being baked. Light, crispy and full of flavour!
Very good and impressive for not much work. I found phyllo hard to work with at first, but once you get the hang of it it's a breeze. However, 10 layers is a bit much, there's too much flaky and not enough filling that way. I recommend doing 4. - 15 Nov 2005 (Review from Allrecipes US | Canada)
I made these for a Thanksgiving appetizer. The taste was wonderful. I don't think 10 sheets is necessary. I found that a little much. I would also recommend you go heavy on the butter after you roll them. They dried out a little after cooling and the top layer flaked off. A little time consuming but a nice result. - 27 Nov 2006 (Review from Allrecipes US | Canada)
Rave reviews from everyone who ate these. I agree with the other reviewers regarding the number of layers of filo dough....less is more. I used 5 and that seems perfect. - 07 Apr 2008 (Review from Allrecipes US | Canada)