Oktoberfest Spinach Strudel Recipe (Phyllo Spinach Roll)

Heat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.

In a bowl, combine the well-drained spinach, onion, parsley, parmesan, nutmeg, and black pepper. Taste and add a small pinch of salt only if needed.

Lay the phyllo on the counter and cover it with a clean, slightly damp towel. Pull out one sheet at a time so it stays flexible.

Place 1 phyllo sheet down and brush lightly with skim milk. Repeat with 3 more sheets, brushing a thin layer of milk between each, for a 4-sheet stack.

Spread the spinach mixture in a long strip along the long edge. Fold in the sides, then roll up gently (not too tight) to help prevent cracking.

Transfer the roll to the baking sheet and brush the top with a little milk. Bake for 25–30 minutes, until lightly browned and crisp.

Let it sit for 5–10 minutes, then slice with a sharp knife and serve warm.