Spinach feta strudel
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Of strudel leaves |
| 2 | pounds | Fresh spinach |
| 3 | tablespoons | Olive oil |
| 1½ | cup | Finely chopped onion |
| 4 | tablespoons | Butter/margerine |
| 5 | Eggs--beaten | |
| ½ | cup | Chopped scallions, green part included |
| ½ | pounds | Greek feta cheese--chopped |
| ½ | cup | Chopped dill |
| ½ | cup | Finely chopped parsley |
| Salt and freshly ground pepper to taste | ||
| ½ | pounds | Sweet butter--melted |
Directions
Spinach Feta Strudel
Remove packages of strudel leaves from the refigerator at least 3 hours before using. Wash the spinach in several changes of water.
Dry it and cut into 2-inch lengths. Cook it in oil till wilted.
Drain. Brown the onions in butter. Mix the onions, eggs, scallions, cheese, dill and parsley. Add the spinach and season with salt and pepper. Preheat oven to 350 F. Butter two 8 X 8 X 2-inch pans. Cut 2 strudel leaves into 6 squares each by cutting into thirds lengthwise and in half across (keep the remaining strudel leaves covered to prevent drying). Place 1 of the squares in the prepared pan and brush with melted butter. Repeat with the remaining 11 strudel sqaures, placing each on top of the last. Spread with half of the spinach-cheese filling and cover with 12 more strudel sqaures, brushing each with butter. Repeat the process with the remaining ingredients for a second pan. With a sharp knife, cut through the top to mark it into 2-inch squares. Bake 1 hour or till brown and very puffy. Cut into squares and serve hot.