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Spinach Feta Strudel freshly baked
Classic Spinach and Feta Strudel with crispy pastry

Spinach and Feta Phyllo Strudel

Author: Flavelo
Recipes
While we consider Strudel an Austro-Hungarian specialty, its roots stretch back to the Ottoman occupation and Baklava. In this version, Mediterranean flavors meet local technique. Spinach and Feta are a classic duo (Greek Spanakopita), where the saltiness of the cheese eliminates the need for heavy seasoning, and thin, crispy pastry layers provide texture. A perfect example of hiding vegetables in an irresistible package.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian / Mediterranean

Ingredients

Equipment Needed

  • Baking Sheet
  • Parchment Paper
  • Skillet
  • Pastry Brush
  • Damp Kitchen Towel
  • Mixing Bowl

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Wash spinach and wilt in a hot skillet with a little oil. Add crushed garlic in the last minute.

Tip: Spinach volume reduces to one-tenth. Don't worry about the initial bulk.
2 ✓

Drain spinach in a colander and squeeze out as much liquid as possible. Chop coarsely.

Tip: Wet spinach makes the pastry soggy bottomed.
3 ✓

Mix crumbled feta, sour cream, egg, pepper, and cooled spinach. Taste before adding salt.

Tip: The egg acts as a binder (coagulation), keeping the filling from running out when sliced.
4 ✓

Preheat oven to 350°F (180°C). Lay a damp towel on the table. Place one phyllo sheet on it, brush lightly with oil, layer another on top. Repeat for 6-8 layers.

Tip: Oil layers separate sheets, allowing steam to puff them up for flakiness.
5 ✓

Place filling in a log along the near edge (leave 1 inch border). Fold in sides and roll up tight using the towel.

Tip: The towel helps move delicate dough without tearing.
6 ✓

Place seam-side down on baking sheet. Brush top with oil (or egg wash). Bake 30-35 mins until golden.

Tip: Oil promotes browning and crispness (Maillard reaction).
7 ✓

Cool for 15 mins before slicing.

Tip: Cutting while piping hot crushes the pastry and squeezes out filling.

Recipe FAQ

Can I use frozen spinach?
Yes! Thaw and squeeze out water very thoroughly. Use about 10 oz frozen to replace fresh.
Why did the top crack?
Rolled too tight, or steam built up. Prick with a fork before baking to vent steam.

Ingredients

  • 1 package Phyllo Dough Sheets (thawed)
  • 14 oz Fresh Spinach
  • 7 oz Feta Cheese
  • 1 large Egg
  • 0.25 cup Sour Cream
  • 1 tsp Salt (go easy!)
  • 0.5 tsp Ground Black Pepper
  • 0.25 cup Vegetable Oil (for brushing)
  • 2 cloves Garlic