Recipes

Spanakopita Strudels

August 17, 2012

Last night was Greek night in the Ruth household… One of my husband and I’s favorite restaurants, Vernon Inn/”The Greek Place” closed a few months ago, and ever since, we have been unable to get our “Greek fill.” Instead of searching for another Greek restaurant, we decided to try to make one of our favorite Greek foods at home. Opa!

Freshly baked Greek Spanakopita.

Ingredients:
10 oz. baby spinach
12 oz. cottage cheese (small curd)
12 oz. feta
5 eggs, beaten
1 box fillo dough, thawed (You will want sheets that are approximately 9×14 inches, if your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches.)
1 1/2 sticks butter melted

Directions:

1. In three batches, place spinach in food process and pulse until just roughly chopped. Place in a large bowl.

2. Add cottage cheese, feta cheese (break this into pieces as you add it to the bowl) and eggs. Use a spatula to stir it all up.

3. Set up your work station: I used a large cutting board. I use a 1/2 cup measuring cup to measure out the filling, as well as a small spoon for the butter. Line a sheetpan with parchment paper and set aside.

4. Open up the box of fillo. Place it next to your cutting board. [Fillo dries out quickly, so if you need to step away from your assembly process, be sure to gently re-roll it or fold it up and place it in a ziplock bag.]

5. Preheat oven to 350ºF. Place one sheet of fillo on your cutting board or work surface. Spoon three spoonfuls of the melted butter over the layer of fillo. Note: You do not have to brush it or make sure that every bit of the dough is covered with butter. Top with another layer of fillo. Spoon three more teaspoons of butter over the areas of this layer that were not covered in the previous. Top with one more layer of fillo.

6. Using your 1/2-cup measuring cup, scoop up the filling and place on fillo about 2-inches from the bottom. Pull bottom of fillo overtop of this filling. Fold sides in. Then, fold this bottom portion up and over itself and keep folding till you’ve made a little burrito-esque pastry. Place this parcel seam side down on your parchment-lined baking sheet. Brush top with butter. Repeat with remaining fillo and filling.

7. Bake strudels for 30 to 45 minutes or until nice and golden brown on top. I baked mine for about 35 minutes. Cool briefly and serve.

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