Savory Cheese Strudel


  • Phyllo dough, thawed
  • Cooking spray
  • ½ cup mascarpone cheese
  • ½ cup ricotta cheese
  • 1 cup crumbled feta cheese
  • ½ cup milk
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs, beaten
  • Canola oil


  1. Pre-heat oven to 375 degrees.
  2. With an electric mixer, beat together the cheeses, milk, baking powder, salt and eggs (the mixture will still be a little “crumbly” because of the feta).
  3. Spray the bottom of an 9×13 inch pan with non stick spray and spread 5 phyllo sheets on the bottom (spraying between each sheet). Using one phyllo sheet at a time, soak the sheets in the cheese mixture. Place in the pan (one soaked bundled right next to each other) until all the mixture is used up. Top the soaked sheets with 5 more phyllo dough sheets (spraying with non stick spray between each sheet).
  4. Drizzle the top with canola oil and bake for about 30 minutes or until the top is golden brown and crispy.
  5. Let sit 5 minutes before cutting into large squares.

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