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1
In a large skillet, heat oil over medium heat; cook leeks, garlic, red peppers, spices, stirring often, for 5 minutes or until softened.
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2
Add spinach in batches, adding more when wilted; cook, stirring over medium-high heat until all spinach is wilted and liquid has evaporated.
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3
Remove from heat.
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4
In a large bowl, beat eggs and cheese until smooth; stir into spinach mixture.
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5
Set aside.
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6
Place 1 sheet of phyllo, with long side closest, on damp towel on work surface, keeping remainder covered with another damp towel to prevent drying out.
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7
Brush lightly with some of the butter and sprinkle with bread crumbs.
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8
Repeat layering with 7 more sheets, for a total of 8.
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9
Arrange half of the spinach mixture in a strip 2 inches from the long side of the phyllo, leaving a 2 inch border at each short side.
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10
Fold long border over filling; using the towel as an aid, roll up pastry, folding in the sides.
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11
Place seam side down on a greased baking sheet.
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12
Brush top and sides with butter.
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13
Repeat with remaining phyllo and filling to make 2 strudels.
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14
Cut 5 slits in top of each strudel.
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15
Bake in oven at 400F (200C) for 25 to 30 minutes or until golden brown.
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16
Slice each strudel into 6 servings.
