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Beef Broccoli Strudel

Total Time: 1 HR 5 MIN Makes: 2 small strudels -6 servings
Prep Time: 15 MIN Cook Time: 50 MIN

Make it Fabulous with Phyllo Recipe Contest Entry

  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 10-ounce package frozen, chopped broccoli – thawed & squeezed dry
  • 4 ounces mozzarella cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup bread crumbs
  • 1 1/4 teaspoon salt
  • 1/4  teaspoon pepper
  • 1 roll Athens Phyllo Dough (9″x14″), thawed
  • 1/2 cup butter, melted


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.

In a 10-inch skillet, over high heat, cook ground beef and onion until all pan juices evaporate & meat is well-browned, stirring occasionally. Remove from heat, stir in broccoli, cheese, sour cream, breadcrumbs,  salt & pepper.

Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Lay one sheet of phyllo on work surface. Lightly brush with butter. Layer and brush with butter 9 more sheets of phyllo, making a stack of 10. Repeat process with remaining phyllo for a second stack. Place 1/2 filling in a line lengthwise near edge of phyllo leaving 1-2″ empty on ends. Fold phyllo up over the filling. Fold side edges in to enclose the sides. Roll up to the end of phyllo.
Repeat procedure with second phyllo stack.

Brush each strudel with butter and place seam side down on ungreased baking pan.  Bake in preheated oven for 30 to 40 minutes or until golden brown.