SERVES 4
TOTAL TIME: 45 minutes
Make sure to squeeze the spinach thoroughly until it’s dry, or else the filling will be wet and may leak. Be sure to use phyllo that is fully thawed or it will crack and flake apart when handled. To thaw frozen phyllo, let it sit either in the refrigerator overnight or on the counter for several hours. See the photos that follow the recipe
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10 |
ounces frozen spinach, thawed, squeezed dry, and chopped coarse |
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6 |
ounces (¾ cup) whole-milk ricotta cheese |
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3 |
ounces feta cheese, crumbled (¾ cup) |
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6 |
scallions, sliced thin |
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½ |
cup golden raisins |
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2 |
tablespoons pine nuts, toasted |
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2 |
tablespoons lemon juice |
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1 |
tablespoon minced fresh oregano |
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2 |
garlic cloves, minced |
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½ |
teaspoon ground nutmeg |
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Salt and pepper |
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10 |
(14 by 9-inch) sheets phyllo, thawed |
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Olive oil spray |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Line large baking sheet with parchment paper. Mix spinach, ricotta, feta, scallions, raisins, pine nuts, lemon juice, oregano, garlic, and nutmeg together in bowl and season with salt and pepper to taste.
2. On clean counter, layer phyllo sheets on top of one another, coating each sheet thoroughly with olive oil spray. Mound spinach mixture into narrow log along bottom edge of phyllo, leaving 2-inch border at bottom and ½-inch border on sides. Fold bottom edge of dough over filling, then continue to roll dough around filling into tight log, leaving ends open.
3. Gently transfer strudel, seam side down, to prepared baking sheet. Lightly spray with olive oil and cut four 1½-inch vents at diagonal across top of strudel.
4. Bake strudel until golden, about 20 minutes, rotating baking sheet halfway through baking. Let cool on baking sheet for 5 minutes, then slice and serve.
VARIATION
SPINACH STRUDEL WITH OLIVES AND GOAT CHEESE
Substitute ½ cup pitted kalamata olives, chopped, for raisins and substitute 3 ounces crumbled goat cheese for feta.