Spinach and Feta Strudel

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

2 min read April 26, 2017

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 8×12-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.