From Mr. Food:

"Imagine sinking your teeth into this flaky pastry stuffed with a flavorful filling of feta cheese and sautéed Salad Savoy. It's perfect for holidays and 'regular' days!"

Greek Strudel
6 to 8 servings

8 cups shredded Salad Savoy, with stems removed
2 cups water
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons onion soup mix (from a 2-ounce package)
2 eggs
1 frozen puff pastry sheet, slightly thawed (from a 17.25-ounce package)

1. Preheat the oven to 400°F.
2. In a medium saucepan, bring the Salad Savoy and water to a boil over medium-high heat. Reduce the heat to low then cover and steam for 7 minutes, or until tender; drain, rinse with cold water, and drain again.
3. In a medium bowl, beat 1 egg then add the feta cheese, onion soup mix, and cooled Salad Savoy; mix well. Place the pastry on a baking sheet and unfold. Spoon the mixture lengthwise down the center of the dough. Cut slits in the dough 1 inch apart lengthwise down each side of the filling.
4. Beat the remaining egg and brush it over each 1-inch dough strip; alternately fold the dough from each side over the filling. Brush the top of the pastry with beaten egg.
5. Bake the strudel for 20 to 25 minutes, or until golden. Remove it from the baking sheet and cut into strips. Serve immediately.

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