Oktoberfest Spinach Strudel Recipe (Phyllo Spinach Roll)
This Oktoberfest-style spinach strudel recipe uses a simple filling of onion, parsley, thawed frozen spinach, and parmesan, wrapped in crisp phyllo dough and baked until golden. For the best texture, squeeze the spinach dry and keep the phyllo covered so it doesn’t dry out while you work.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.
Mix the filling
In a bowl, combine the well-drained spinach, onion, parsley, parmesan, nutmeg, and black pepper. Taste and add a small pinch of salt only if needed.
Handle phyllo the easy way
Lay the phyllo on the counter and cover it with a clean, slightly damp towel. Pull out one sheet at a time so it stays flexible.
Layer and moisten
Place 1 phyllo sheet down and brush lightly with skim milk. Repeat with 3 more sheets, brushing a thin layer of milk between each, for a 4-sheet stack.
Fill and roll
Spread the spinach mixture in a long strip along the long edge. Fold in the sides, then roll up gently (not too tight) to help prevent cracking.
Bake until crisp
Transfer the roll to the baking sheet and brush the top with a little milk. Bake for 25–30 minutes, until lightly browned and crisp.
Rest and slice
Let it sit for 5–10 minutes, then slice with a sharp knife and serve warm.