Tilapia Spinach Pesto Strudels

READY IN: 55mins
Recipe by mandabears

This is something I thought of while I was reading the ingredient list for the Ready Set Cook Winter 2005 contest.

Top Review by Susie D

I loved this, the pesto is outstanding & really makes this dish special. I also appreciated how easy this was to put together. I didn't even have to cook my tilapia the full 10 minutes as I was working with very thin filets. Thanks mandabears for a recipe I will use again!

Ingredients Nutrition


  2. Preheat oven to 350 degrees
  3. Spray cookie sheet with cooking spray
  4. Sprinkle Tilapia with salt and pepper on both sides
  5. Bake for 10 minutes
  6. Remove from oven and cookie sheet
  7. Place fish on paper towels and pat dry
  9. Place garlic cloves and cashews in food processor or blender
  10. Pulse until coarsely chopped
  11. Add thawed and well squeezed dry spinach in processor
  12. Blend thoroughly
  13. Add remaining ingredients and continue to process
  14. Scrape sides of processor as needed until the mixture is a thick paste
  16. Place one sheet of phyllo on a board and brush with butter
  17. Repeat this step until you have stacked 4 sheets of phyllo and brushed each sheet with butter
  18. Place tilapia on edge of phyllo
  19. Spread 1 heaping tablespoon of spinach pesto on top of fish evenly and roll in phyllo (fold like a burrito) fold it over fish, tuck in edges and roll
  20. End with pesto on top
  21. Repeat for the other 3 rolls
  22. Brush rolls with melted butter
  23. Bake for 20-25 minutes or until golden brown
  24. Bake for 20-25 minutes until golden

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