| 1 |
Pour water into large pot to depth of 1/4 inch; bring water to boil over high heat. Add 2-1/2 bags spinach. Toss until spinach is wilted but still bright green, about 2 minutes. Using tongs, transfer spinach to large strainer. Repeat with remaining spinach. Press and turn spinach in strainer to release as much liquid as possible, until spinach is almost dry. Transfer spinach to work surface; chop coarsely. |
| 2 |
Whisk eggs in medium bowl until thick and frothy. Whisk in Parmesan cheese, dill, salt, pepper, and nutmeg. Mix in green onions, then feta cheese. Add spinach and stir to distribute evenly. |
| 3 |
Preheat oven to 375 F. Place sheet of parchment paper on work surface; top with 1 phyllo sheet (keep remaining phylo covered with plastic wrap and damp towel to prevent drying). Brush phyllo with butter. Repeat with 5 more phyllo sheets. Spoon 1/4 of filling (about 1-1/2 cups) in 12x2-1/2 inch log, 2 inches in from 1 long side. Fold short sides of phyllo over ends of filling. Using parchment as aid, fold long side of phyllo over filling and continue to roll up loosely, enclosing filling. Transfer strudel to large baking sheet, seam side down. Brush strudel with butter. Repeat with remaining phllo and filling, forming 4 strudels. Arrange 2 strudels on each of 2 baking sheets. |
| 4 |
Bake strudels until puffed and golden brown, about 25 minutes. |
| 5 |
Cut each strudel on slight diagonal into 5 portions. Serve warm. |
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