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Serves 8
Strudel:
1/2 cup dry bread crumbs
1/2 cup butter, melted
1/4 cup water
12 sheets frozen phyllo pastry, thawed
1 tablespoon
sesame seeds
Filling:
2 pounds fresh spinach
2 tablespoons
olive oil
2 onions, diced
2 garlic cloves, minced
3 eggs
1/4
cup chopped fresh dill
1/4 teaspoon each nutmeg and pepper
12 ounces
feta cheese
1/3 cup pine nuts, toasted
1/4 cup dry bread crumbs
Filling:
Wash spinach; shake off excess water. Cook the spinach
with just the water clinging to leaves, turning often, until wilted. Chill
under cold running water. Press out water; chop and reserve. In large skillet,
heat oil over medium heat; cook onions and garlic, stirring occasionally until
tender.
In large bowl, beat eggs; stir in onion mixture, spinach, dill,
nutmeg and pepper. Mix in feta, pine nuts and bread crumbs.
Strudel:
Place bread crumbs in bowl. In another bowl, stir butter with water. Place
clean tea towel on work surface. Place one sheet of phyllo on towel, keeping
remainder covered with plastic wrap and damp towel to prevent drying out.
Brush phyllo with butter mixture; sprinkle with 2 teaspoons bread crumbs.
Repeat with 5 more layers to make 6 layers. Arrange half of the filling along
one long side of phyllo, leaving about 1-inch uncovered at each end.
Using
towel to help and starting at filling side, roll strudel once; brush with
butter.
Fold in ends to enclose filling. Continue rolling and brushing with
butter until to other side, using towel or spatulas to help. Gently transfer,
seam side down, to parchment paper-lined baking sheet.
Repeat with
remaining phyllo and filling. Brush any remaining butter over tops. Slash each
almost through to filling into 8 pieces. Sprinkle with sesame seeds.
Bake
in 350 degree oven for 40 to 45 minutes, or until golden and crisp.
