Broccoli and Cheese Strudel

  • Yield: 8 servings


2pounds fresh broccoli or spinach
1/2cup boiling water
1/2cup finely chopped onion
1/4cup butter
3-- eggs
2cups feta cheese, crumbled
1/4cup chopped parsley
2tablespoons chopped fresh dill
1/2teaspoon salt
-- Pepper to taste
10-- frozen phyllo pastry sheets, thawed
1/2cup melted butter


  1. Preheat oven to 350F.
  2. Rinse the broccoli and pat dry; trim and discard the stem ends.  Split the stalks and chop the stems and florets.
  3. Place the broccoli in the boiling water in a large saucepan.  Cook, covered, over medium heat for 5 minutes.  Remove from heat and drain well.
  4. Saute the onion in 1/4 cup butter in a large skillet for about 3 minutes or until golden brown.  Add the chopped broccoli.  Saute for 1 minute longer, stirring constantly.  Beat the eggs in a large bowl.  Add the cheese, broccoli mixture, parsley, dill, salt and pepper; mix well.
  5. Line the inside of a 9-inch springform pan with 6 of the pastry sheets, overlapping the edges and brushing each sheet with melted butter.
  6. Pour the broccoli mixture into the pan.  Fold the overlapping edges of the pastry sheets over the top of the mixture.
  7. Cut four 9-inch circles from the remaining 4 phyllo sheets with scissors.  Brush each circle with melted butter, then layer over the top of the mixture.  Slice through the pastry circles to make 8 wedges.  Pour any remaining melted butter over the top.
  8. Place the springform pan on a larger pan to catch the drippings.  Bake at 350F for 40 to 45 minutes or until the crust is puffy and golden brown.  Remove to a wire rack to cool.

Note:  May substitute three 10-ounce packages frozen broccoli for the fresh broccoli.

Recipe reprinted with permission from the Junior League of Huntsville’s Sweet Home Alabama (Huntsville, Al., 1995).