Spinach Strudel

• 2 (10 oz.) pkg. frozen chopped spinach
• 1 1/2 c. yellow onion
• 3 Tbsp. cooking oil
• 5 eggs
• 1/2 c. chopped green onion (including tops)
• 1/2 c. chopped fresh parsley
• 1/2 lb. Feta cheese, crumbled
• salt and pepper
• 1 (1 lb.) pkg. frozen fillo leaves, thawed
• 1 c. butter, melted

1. Squeeze thawed spinach dry.
2. In a large skillet, saute yellow onions and spinach in oil until onions are translucent.
3. Beat eggs in large bowl.
4. Add spinach mixture, green onions, parsley, cheese, salt and pepper.
5. Preheat oven to 350u0b0.
6. Butter a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
7. Unfold leaves of dough.
8. Cover with a slightly damp dish towel.
9. Remove 1 leaf, leaving remainder covered with damp towel.
10. Place leave in pan and brush with melted butter. Repeat until half of leaves (about 11) are used.
11. Butter each layer.
12. Spread with spinach mixture.
13. Cover spinach filling with remaining fillo leaves, brushing with butter each layer.
14. With sharp knife, cut through top layer to mark into serving size for appetizers, about 1 1/2 to 2-inch squares.

spinach, yellow onion, cooking oil, eggs, green onion, parsley, feta cheese, salt, frozen fillo leaves, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022544 (may not work)