Spinach and Feta Strudel

    48 min

    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!

    25 people made this

    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

    Prep:30min  ›  Cook:18min  ›  Ready in:48min 

    1. Preheat oven to 200 C / Gas 6.
    2. 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.
    3. Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved spring onions and mix well.
    4. 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.
    5. 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.
    6. Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.

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    Reviews & ratings
    Average global rating:

    Reviews in English (18)


    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)