Spinach Strudels

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup bread crumbs plain
• 3 extra large eggs lightly beaten
• 7 ounces feta cheese crumbled
• 2 tablespoons optional: dill fresh chopped
• 20 ounce pkt spinach frozen thawed drained chopped well
• 1 bunch green onions chopped
• 0.5 cup olive oil 
• 40 sheets phyllo pastry frozen thawed
• 0.3 teaspoon salt 
• 1 cup butter unsalted melted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium skillet, heat olive oil over a medium heat. Stir in green onions and cook until soft, about 5 minutes. Set aside.
3. Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper.
4. Add reserved green onions, and mix well.
5. Unfold 1 sheet of the phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs.
6. Lay another sheet directly on top of the first sheet; repeat butter and breadcrumb steps. Continue to do this until you have 10 layers.
7. Spoon 3/4 cup of spinach mixture (in a sausage-like shape) along longer edge of the top sheet.
8. Roll it up, place on baking sheet, and brush lightly with butter. Score off 1-inch 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.
9. Bake in a preheated oven for 12 minutes or until edges are lightly brown.
10. Cut into individual servings where you have marked.
11. Serve immediately.