Spinach and Feta Strudel
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.
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