About this recipe: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!
Makes: 40 pieces
125ml olive oil
1 bunch spring onions, chopped
575g frozen chopped spinach, thawed, well drained
2 tablespoons chopped fresh dill
3 extra large eggs, lightly beaten
200g feta cheese, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 sheets filo pastry, thawed if frozen
225g unsalted butter, melted
55g plain breadcrumbs
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:18min › Ready in:48min
Preheat oven to 200 C / Gas 6.
In a medium frying pan, heat olive oil over a medium heat. Stir in spring onions and cook until soft, about 5 minutes. Set aside.
Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved spring onions and mix well.
Unfold 1 sheet of the filo pastry, brush with melted butter and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet; repeat butter and breadcrumb steps. Continue to do this until you have 10 layers.
Spoon 1/4 of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. Roll it up, place on baking tray and brush lightly with butter. Score off 2.5cm rounds by marking with a knife for easier cutting later. Repeat process with the remaining pastry sheets. You will have 4 rolls total when finished.
Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.