Join The Conversation With Mishpacha's Weekly Newsletter



Issue 392: Spinach and Feta Strudel

Estee Kafra

Light yet filling, with a creamy kick from the feta cheese, this dish also presents beautifully

Wednesday, April 26, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman
Food and prop styling by Amit Farber
Photography by Daniel Lailah

I added some light raisins to this strudel for a great flavor combination, but since I know that some of you may be a bit hesitant about the addition of sweetness, I included the option of chopped black olives instead. (Throw a few raisins in on one side, though, just to give the flavor a try!)

INGREDIENTS

SERVES 8

  • 2 Tbsp olive oil, plus more for brushing
  • 1 medium onion, finely chopped 
  • 3 large garlic cloves, minced 
  • 2 pkgs (20 oz each) baby spinach
  •  1 cup crumbled feta cheese
  •  ¼ cup golden raisins or chopped black olives
  • coarse salt and ground pepper, to taste
  • ¼ tsp nutmeg 
  • 20 sheets frozen phyllo dough, thawed and cut into 8x12-inch rectangles


PREPARATION

In a medium pan, heat oil over medium-high heat. Add onion and sauté until golden, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat and transfer to a bowl.

Return pan to heat. Working in batches, cook spinach, tossing until wilted, about 1 minute. Drain spinach and let cool. Squeeze out excess moisture, then chop roughly. Add spinach, feta cheese, and raisins and/or olives to the bowl with the onion, and season with salt, pepper, and nutmeg.

Preheat oven to 350°. Unroll phyllo dough. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying), and brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down the middle of the phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small, sharp knife, make 8 shallow diagonal cuts on top. Repeat with remaining phyllo and filling.

Place logs seam-side down on a parchment-lined baking sheet. Bake until deep golden brown, about 45–50 minutes. Cut into slices along the slashes. Serve warm or at room temperature.

Related Stories

Pomegranate Honey-Glazed Salmon

Naomi Nachman

An elegant twist on salmon that presents beautifully and tastes delicious

Issue 386: Sweet Potato Duo Bake

Rivky Kleiman

Some recipes take an ingredient and turn ordinary into extraordinary. Try this one for sweet potatoe...

Tomato-Parmesan Quiche

Marilyn Ayalon

From the melt-in-your-mouth crust to the simple yet gourmet-tasting filling, this quiche is set to p...

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
Seventy Years
Rabbi Moshe Grylak “The sword from without, and machlokes from within”
Helping Our Kids Find Their Mission
Yonoson Rosenblum The best home protection against the “foreign winds”
Meeting for Minchah
Eytan Kobre “A Ten-Minute Appointment for a Five-Minute Encounter”
Top 5 Jewish Grammar Mistakes
Rabbi Dovid Bashevkin Seeing the errors of our grammatical ways
The Missing Alef
Alef is not simply another letter in the Hebrew alphabet
What Are You Grateful For?
Jacob L. Freedman “I guess all we can do is to be grateful”
A Simple Offering
Faigy Peritzman Our obligations are measured according to our abilities
Building a Better Brain
Sarah Chana Radcliffe Make your home an emotionally safe place to be real
The Cyclist: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Rachel has advanced from “flustered” to “determined”
Wholly Holy
Rebbetzin Aviva Feiner Realize who you are and how you can impact this world