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- Recipes
- Dish type
- Pies and tarts
- Pastry
- Filo pastry
These mini strudels are perfect for finger food. Light, crispy and full of flavour!
24 people made this
IngredientsMakes: 40 pieces
- 125ml olive oil
- 1 bunch spring onions, chopped
- 575g frozen chopped spinach, thawed, well drained
- 2 tablespoons chopped fresh dill
- 3 extra large eggs, lightly beaten
- 200g feta cheese, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 40 sheets filo pastry, thawed if frozen
- 225g unsalted butter, melted
- 55g plain breadcrumbs
MethodPrep:30min ›Cook:18min ›Ready in:48min
- Preheat oven to 200 C / Gas 6.
- In a medium frying pan, heat olive oil over a medium heat. Stir in spring onions and cook until soft, about 5 minutes. Set aside.
- Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved spring onions and mix well.
- Unfold 1 sheet of the filo pastry, brush with melted butter and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet; repeat butter and breadcrumb steps. Continue to do this until you have 10 layers.
- Spoon 1/4 of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. Roll it up, place on baking tray and brush lightly with butter. Score off 2.5cm rounds by marking with a knife for easier cutting later. Repeat process with the remaining pastry sheets. You will have 4 rolls total when finished.
- Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.
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Reviews & ratingsAverage global rating:(22)
Reviews in English (18)
by Caroline B.
Very good and impressive for not much work. I found phyllo hard to work with at first, but once you get the hang of it it's a breeze. However, 10 layers is a bit much, there's too much flaky and not enough filling that way. I recommend doing 4.-15 Nov 2005
by Theresa Petrillo Montgomery
I made these for a Thanksgiving appetizer. The taste was wonderful. I don't think 10 sheets is necessary. I found that a little much. I would also recommend you go heavy on the butter after you roll them. They dried out a little after cooling and the top layer flaked off. A little time consuming but a nice result.-27 Nov 2006
by KH82
Rave reviews from everyone who ate these. I agree with the other reviewers regarding the number of layers of filo dough....less is more. I used 5 and that seems perfect.-07 Apr 2008
