Spanakopita Strudel

Spanakopita Strudel (Adapted from Vegetarian Times)

2 teaspoons canola oil
1 cup thinly sliced leeks
1/2 cup chopped onions
2 garlic cloves, minced
1/4 teaspoon fresh grated nutmeg
2 10 ounce packages frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
2 large eggs, lightly beaten
4 ounces crumbled feta cheese
1 ounces grated Romano cheese
12 sheets of thawed phyllo dough

In a large skillet, heat oil over medium. Add leeks, onion and garlic - cook until softened, about 6 minutes. Stir in nutmeg and cook until fragrant, about 1 minute. Stir in spinach and cook 5 more minutes. Remove from the heat and season to taste with salt and pepper - stir in fresh lemon juice. Scoop mixture into a colander and let cool and drain for 10 minutes. Press any remaining liquid out of the spinach mixture.

Preheat oven to 375

In a large bowl, mix together spinach mixture, eggs, feta and Romano cheese until thoroughly combined. Divide filling in half.

Working quickly, spray 1 sheet of phyllo with cooking spray. Stack another sheet on top and repeat the spraying and stacking until you have used 6 sheets total. Gently spread half of the filling onto the sheets of phyllo - leaving a 1 1/2" border on the sides. Fold the short edges over the filling - then roll up the sheets, starting with the long side, into a log. Don't make it too tight, but it should be snug - it may burst if it does not have room to expand. Place seam side down on a baking sheet coated with nonstick spray - coat the top with nonstick spray. Cut slashes into the top of the strudel 1" apart with a sharp knife. Cover the baking sheet while you repeat procedure with remaining phyllo sheets and filling. Remove the cover and bake until the strudels are golden brown - about 40 to 45 minutes. Remove from the oven and let cool for 10 minutes before cutting.

Makes 4 to 6 servings.

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