Oktoberfest Spinach Strudel

"A delicious appetizer or side dish. Good for Oktoberfest!"
photo by Krista Roes photo by Krista Roes
photo by Krista Roes
photo by Krista Roes photo by Krista Roes
Ready In:
1hr 10mins




  • Simmer onion and parsley in stock until tender; set aside.
  • Cook spinach according to package directions. Drain, squeezing out excess liquid.
  • Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.
  • Place two phyllo sheets on a damp towel on work surface.
  • Work quickly so that phyllo does not dry out.
  • Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
  • Brush top and sides with skim milk.
  • With sharp knife, cut several slits on top to vent steam.
  • Place on baking sheet prepared with nonstick spray.
  • Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
  • Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.
  • Cut each roll into six pieces.

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  1. Krista Roes
    I made this for the Revised Bargain Basement Game because it had never been reviewed and it sounded delish. I really wanted to like this because Julesong always makes such good stuff. I'm sorry to say that it didn't turn out so good. Although the spinach mix was good, with a cup of breadcrumbs it wasn't a bold enough taste to carry the dough surrounding it. I did make some adjustments: pumped up the parmesan and slightly decreased the breadcrumbs. My husband and son turned up their noses as the nutmeg, though I thought it was an interesting addition. It did make a great picture.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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