Greek Lamb and Cheese Strudel Recipe

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Greek Lamb and Cheese Strudel
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Ingredients:

Directions:

  1. Preheat oven to 400°F In a medium skillet, cook ground meat and onion over medium-high heat until browned. Drain off fat. Stir in cheese, spinach, milk, lemon peel, salt and 1/4 teaspoon nutmeg.
  2. Unroll phyllo, cover with plastic wrap. Remove one sheet and lightly brush with butter. Place a second sheet on top; brush with butter. Add four more sheets, one at a time, brushing each with butter. Spread half the filling over the phyllo stack, spreading to within 3 inches of long sides and 1 1/2 inches of short sides. Fold short sides of phyllo over the filling. Fold one long side of phyllo over filling, then roll up. Repeat to make second roll.
  3. Place phyllo rolls, seams down, on a large baking sheet. Brush with remaining melted butter; sprinkle with nutmeg. Score the tops, making cuts 1 inch apart and 1/4 inch deep.
  4. Bake 15-18 minutes or until golden brown. Let stand 15 minutes, slice on the scored lines.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 90.4 Kcal (378 kJ)
Calories from fat 51.68 Kcal
% Daily Value*
Total Fat 5.74g 9%
Cholesterol 15.05mg 5%
Sodium 104.05mg 4%
Potassium 38.39mg 1%
Total Carbs 6.57g 2%
Sugars 0.22g 1%
Dietary Fiber 0.5g 2%
Protein 3.35g 7%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 15.7mg 2%
Amount Per 100 g
Calories 243.98 Kcal (1021 kJ)
Calories from fat 139.48 Kcal
% Daily Value*
Total Fat 15.5g 9%
Cholesterol 40.61mg 5%
Sodium 280.82mg 4%
Potassium 103.6mg 1%
Total Carbs 17.74g 2%
Sugars 0.58g 1%
Dietary Fiber 1.34g 2%
Protein 9.05g 7%
Vitamin C 1.9mg 1%
Vitamin A 0.3mg 3%
Iron 1.7mg 3%
Calcium 42.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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