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1. Combine walnuts and breadcrumbs in food processor; pulse until roughly chopped and combined. Reserve.

2. Put potatoes in saucepot, cover with water; simmer until tender. Drain. Transfer potatoes to bowl of standing mixer with 8 oz. butter, salt and pepper. Whip on low speed, adding hot milk or cream; mix until light, fluffy and creamy. Adjust seasoning. Add egg yolks; fold in feta, chives and dill.

3. Lay out 1 phyllo sheet (keep remaining sheets covered with damp kitchen towel). Combine remaining 8 oz. melted butter and olive oil; brush over phyllo sheet. Stack another phyllo sheet on top; sprinkle walnut breadcrumbs evenly. Top with another sheet of phyllo; brush with melted butter/oil mixture. Continue stacking phyllo sheets, alternating every other layer between butter/oil and breadcrumbs, for a total of five sheets stacked together. Cut phyllo sheet stack in half for two strudel squares. Repeat with remaining phyllo sheets, butter/oil and breadcrumbs to create six strudel squares total.

4. Gently shape 1 cup filling into log; place on bottom third of phyllo square. Brush surface of dough with butter mixture; roll up over filling. Bring both sides of phyllo in around filling; roll up. Baste rolled strudel with butter/oil mixture. Place, seam side down, on sheet tray. Repeat with remaining strudel squares to create six strudels.

5. Bake strudels in convection oven at 400ºF until golden-brown and crispy outside, hot inside, 15-20 minutes.

6. Saute spinach in a little olive oil and garlic. Reserve hot.

7. Lightly trim ends from each strudel; cut strudels through middle on extreme bias. Pool a little red pepper coulis on each plate. Stand strudel halves, points up. Nestle spinach in between.

For red pepper coulis:
Over low heat, cook peppers in olive oil in pan with paprika and garlic until begin to soften. Add white wine; cook until wine almost evaporated and peppers soft. (Add a little more liquid, if needed.) Puree peppers in high-speed blender. Season sauce (strain if necessary).