1 Combine walnuts and breadcrumbs in a food processor and pulse until roughly chopped and combined.2 Reserve.3 Place potatoes in a saucepot, cover with water and simmer until tender. Drain water and transfer potatoes to bowl of standing mixer with butter, salt and pepper. Whip on low speed, adding hot milk 4 cream and mix until mixture reaches a light, fluffy and creamy consistency. Adjust seasonings. Add egg yolks to potato filling, then fold in feta, chives and dill.5 Lay out 1 sheet of phyllo, keeping remaining sheets covered with a damp kitchen towel. Combine melted butter with olive oil and brush over phyllo sheet. Stack another phyllo sheet on top and sprinkle walnut breadcrumbs evenly over top. 6 Top with another sheet of phyllo and brush that sheet with melted butter-oil mixture. Continue stacking phyllo sheets, alternating every other layer between butter and walnut breadcrumbs, for a total of 5 sheets stacked together.7 Cut phyllo sheet stack in half for 2 strudel squares. Repeat with remaining phyllo sheets, butter mixture and walnut breadcrumbs to create 6 strudel squares.8 Gently shape 1 cup filling into a log and place on bottom third of a phyllo square. Brush surface of dough with butter mixture and roll up over filling as for a burrito or egg roll.9 Baste rolled strudel with butter mixture and place, seam-side down, on sheet tray. Repeat with remaining strudel squares and filling to create 6 strudels. Strudels can be made ahead to this point and reserved, covered and refrigerated.10 Trim ends from each strudel very lightly and cut strudels through middle on an extreme bias. Pool a little red pepper coulis on each plate, stand strudel halves points up, nestle spinach in between and serve. Bake strudels in a convection oven heated to 400 degrees F until golden brown and crispy on outside and hot on inside, about 15 to 20 minutes. Sauté baby spinach very quickly in a little olive oil and garlic. Reserve, hot.

Source: Idaho Potato Idaho Potato