Chicken Spinach Strudel

READY IN: 40mins
Recipe by Lisa 12n

Chicken spinach strudel adapted from a Cooking Light recpie.

Top Review by Larawithoutau

This was a great change from the norm & an awesome way to sneak in a lot of veggies. I used fresh spinach, cheddar cheese & my Cooking Light cookbook didn't call for cilantro. I didn't have bread crumbs, so I crushed some Ritz crackers. It came together pretty quickly & made 2 nice rolls. Everyone, including my 2 year old gobbled it up. I also sprinkled it lightly with some Goya Adobo before baking. I had a little filling and some phyllo left over, so I made little "cupcakes" <br/>by placing a few layers of buttered dough in a cooking sprayed muffin tin & bushed with melted butter, added filling & baked. The kids especially liked those. We'll be making these again!<br/>***update 3/23/14: had half the amount of spinach & some fresh asparagus to use, so I made 1 strudel chicken & spinach; the other asparagus & chicken. What a wonderful spring entree! This would be excellent for a Easter brunch. I cut the asparagus in 1 inch bias cuts, steamed for about 10 minutes & used in place of the other half of spinach. I have made this several times, with Ritz cracker crumbs, Cheez-It crumbs...very versatile.

Ingredients Nutrition


  1. Saute onion in butter.
  2. Remove from heat.
  3. Combine onion, spinach, Chicken, mozerella, 1/4 c parmesean, cilantro, egg, wine, salt, pepper, and garlic.
  4. coat baking sheet with cooking spray.
  5. lay down one sheet of phyllo and coat with cooking spray, sprinkle with breadcrumbs.
  6. repeat on three more sheets of phyllo.
  7. press the layers together and top with half of the chicken mixture.
  8. Roll up the strudel, leave the seam down on the baking sheet, and tuck ends underneath.
  9. Repeat with other phyllo and chicken mixture.
  10. coat both with cooking spray, parmesean and paprika.
  11. Bake at 375 for 20 minutes.

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