A Greek Classic, Reimagined!
Let’s reinvent a classic! We’re taking all the savory, cheesy goodness of Greek spanakopita and rolling it into an irresistibly flaky strudel. Imagine shattering-crisp layers of phyllo dough giving way to a warm, vibrant filling of spinach, tender leeks, and a tangy duo of feta and Romano cheese. It’s elegant enough for a dinner party but simple enough for a weeknight treat. Each bite is a perfect parcel of flavor and texture!
Ingredients
• YIELD: SERVES 6
• 2 leeks, white and light green parts thinly sliced, about 1 cup
• 1 small onion, diced, about ¾ cup
• 2 cloves garlic, minced, about 2 teaspoons
• ¼ teaspoon ground nutmeg
• 2 10-ounce packages frozen chopped spinach, thawed
• 1 tablespoon fresh lemon juice
• 2 large eggs, lightly beaten
• 4 ounces / ½ cup low-fat feta cheese, crumbled
• ¼ cup grated Romano cheese
• 12 sheets phyllo dough, thawed
• Cooking spray
• Salt and black pepper, to taste
Instructions
1. Coat a large nonstick skillet with cooking spray and heat over medium. Add the leeks, onion, and garlic, and cook for 5 to 7 minutes until soft. Stir in the nutmeg and cook for 1 minute more. Add the spinach and cook for 5 minutes. Remove from the heat, season with salt and pepper, and stir in the lemon juice. Transfer to a colander to cool completely.
2. Preheat your oven to 375°F. Lightly coat a baking sheet with cooking spray. Once the spinach mixture is cool, squeeze out every last drop of liquid—this is key! Transfer the dry spinach to a bowl and stir in the beaten eggs, feta, and Romano cheese until well combined.
3. Place one sheet of phyllo on your work surface and spray it lightly with cooking spray. Top with a second sheet and spray again. Repeat this process until you have a stack of 6 phyllo layers.
4. Shape half of the spinach filling into a log along one of the long edges of the phyllo stack, leaving a 1½-inch border. Fold the short edges in over the filling, then roll the phyllo lengthwise into a tight log.
5. Place the strudel seam-side down on your prepared baking sheet and spray the top with cooking spray. Using a sharp knife, cut shallow slashes about 1 inch apart across the top. Repeat steps 3-5 with the remaining phyllo and filling to create a second strudel.
6. Bake for 40 to 45 minutes, or until the strudels are deep golden brown and crisp. Let them cool on the baking sheet for 10 minutes before slicing and serving.
Nutritional Information
• Nutrition Information
• Per serving
• Calories: 256
• Protein: 15 g
• Total Fat: 10 g
• Saturated Fat: 3 g
• Carbohydrates: 30 g
• Cholesterol: 84 mg
• Fiber: 4 g
• Sugar: 3 g
Pro Tips
• The secret to a crispy strudel is a dry filling! Squeeze as much liquid as physically possible from the thawed spinach before mixing it with the other .
• Keep your phyllo dough from drying out by covering the stack with a clean, slightly damp kitchen towel while you work.
• To make this recipe vegan, substitute 1 cup of crumbled firm tofu for the feta and eggs, and replace the Romano cheese with ¼ cup of nutritional yeast.
• Assemble the strudels ahead of time, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake straight from the fridge when ready to serve, adding a few extra minutes to the baking time if needed.
FAQ
Q: Can I make this spanakopita strudel vegan
A: Yes, this recipe is easily adaptable for a vegan diet. Simply substitute the feta and eggs with 1 cup of crumbled firm tofu, and replace the Romano cheese with ¼ cup of nutritional yeast to maintain a savory, cheesy flavor.
Q: Is this vegetarian strudel a good source of protein
A: Absolutely. Each serving provides 15 grams of protein, coming from the eggs and a duo of feta and Romano cheese, making it a substantial and satisfying vegetarian dish.
Q: Can I prepare this spinach strudel ahead of time
A: Yes, this is a perfect make-ahead recipe. You can assemble the strudels, cover them tightly, and keep them in the refrigerator for up to 24 hours. Bake them directly from the fridge when you’re ready, adding a few extra minutes to the baking time as needed.
