Super fun twist on a tasty green side.  From, ‘The America’s Test Kitchen Quick Family Cookbook’, if you’re organized (make the filling ahead, and have the phyllo thawed in the fridge), then this is easily a weeknight surprise – enjoy!

Spinach Strudel

1 package (300 g/10 oz) chopped frozen spinach, thawed and squeezed dry (I put mine between paper towels on plates and leave something heavy on it for a while!)

6 scallions (or small green onions), finely choppedSpinach Strudel

3/4 c. EACH ricotta AND feta, crumbled

1/2 c. golden raisins

2 T. toasted pine nuts (optional)

2 T. lemon juice

1 T. chopped fresh oregano

1/2 t. nutmeg

salt and pepper to taste

10-12 phyllo sheets, thawed

olive oil spraySpinach Strudel

Preheat the oven to 400.  In a large bowl, combine the spinach through nutmeg, give it a good mix and then add salt and pepper to taste.  On a piece of parchment that will fit a large baking sheet, lay out a piece of phyllo (long edge towards you), spray it thoroughly with olive oil, lay another sheet of phyllo perfectly on top, spray with olive oil and repeat until you have at least 10 piled up.  Mound the spinach mixture into a narrow log along the bottom edge of the phyllo, leaving a 2-inch border at the bottom, and a half inch border at the ends.

Fold the bottom edge of the phyllo over the spinach log, then continue to roll up the strudel into a tight log, leaving the ends open.  Gently transfer the strudel (on the parchment) to your pan, lightly spray it all with olive oil and carefully cut 4, 1 1/2-inch vents diagonally across the top.

Bake the strudel for about 30 minutes until a lovely golden color, then allow it to rest for about 10 minutes before slicing and serving – I also feel like this would work as an appetizer!  Another suggestion was to substitute the raisins for chopped kalamata olives, with goat cheese instead of feta…I’ll be trying this next time!

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