Spinach Strudel

 Spinach strudel

½ cup olive oil

1 bunch green onion, chopped

1 (10 ounce) packages frozen chopped spinach, thawed and well drained

2 tablespoons fresh dill, chopped

3 extra large eggs, lightly beaten

7 ounces feta cheese, crumbled

¼ teaspoon salt

¼ teaspoon freshly ground pepper

40 sheets frozen phyllo pastry, thawed in refrigerator

1 cup unsalted butter melted

½ cup bread crumbs

Preheat the oven to 400 degrees. In a medium skillet, heat olive oil over a medium heat. Stir in green 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 green onions and mix well.

Unfold 1 sheet of phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet; repeat butter and bread crumbs steps. Continue to do this until you have 10 layers.

Spoon ¾ cup of spinach mixture (in a sausage-like shape) along the longer edge of the top sheet. Roll it up. Place on a baking sheet, and brush lightly with butter. Score off 1 in rounds by marking with a knife for easier cutting later. Repeat the process with the remaining pastry sheets. You will have 4 rolls total when finished.

Bake in a preheated oven for  12 minutes or until the edges are lightly brown. Cut into individual servings where you have arked. Serve immediately.