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Popeyeís Fresh Spinach And Goat Cheese Strudels

  • Yield: 12 strudels


  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 1 1/4 pounds fresh spinach, stemmed, cleaned and patted dry
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons chopped shallots
  • 2 teaspoons chopped garlic
  • 1 cup Goatís cheese
  • 4 sheets phyllo dough
  • 2 cups mesclun greens, washed
  • 1/2 pint grape tomatoes
  • Drizzle truffle oil


  • In a large sauté pan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the spinach. Season with salt and pepper. Sauté until wilted. Add the shallots and garlic. Continue to sauté for 1 minute. Remove from the heat and cool completely. In a mixing bowl, combine the wilted spinach and cheese. Mix well. Season the mixture with salt and pepper.
  • Stack the sheets of phyllo dough on top of each other and cut them into thirds. You will have a total of 12 sheets. Divide the sheets into four 3 sheet stacks. Lightly brush the top sheet of each stack with a teaspoon of vegetable oil. Put 1/4 cup of the spinach mixture on the bottom edge of each oiled sheet. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the phyllo securely, pressing to close. Lightly brush each strudel with the remaining oil.
  • Preheat the oven to 375ºF.
  • Line a baking sheet with parchment or waxed paper. Place the strudels on the paper about 2 inches apart and bake until golden brown, about 15 minutes. Remove from the oven. Cut each strudel in half diagonally and serve warm.
  • In a bowl, toss together the mesclun and tomatoes. Season with salt and pepper and toss with the truffle oil. Make a bed of salad on a plate. Serve the warm strudels on top of the salad.