Spanakopita Strudel

Title:
Spanakopita Strudel

Yield:
8 Servings

Categories:
Meatless,
Healthy,
Healthy




Ingredients:





          Butter-flavored vegetable


          -cooking spray


   3/4 c  Chopped onion


     2    Cloves garlic; minced


    10 oz Frozen chopped spinach;


          -thawed and drained


     8 oz Shredded Jarlsberg cheese;


          -(2 cups), reduced-sodium


          -and reduced-fat


   1/2 ts Dried oregano


   1/2 ts Ground pepper


   1/4 ts Salt


   1/4 ts Dried basil


    15 oz Nonfat ricotta cheese; (1


          -carton)


     3    Egg whites


     7    Sheets frozen phyllo pastry;


          -thawed


   1/4 c  Dry breadcrumbs






 Coat a small nonstick skillet with cooking spray; place over medium-high


 heat until hot. Add onion and garlic; saute 3 minutes or until tender.


 


 Combine onion mixture, spinach, Jarlsberg cheese, and next 6 ingredients in


 a large bowl; stir until well blended.


 


 Place 1 sheet of phyllo on a slightly damp towel, and coat with cooking


 spray; sprinkle with 2 teaspoons breadcrumbs. Working with 1 sheet of


 phyllo at a time, coat the remaining 6 sheets with cooking spray. Stack one


 sheet on top of another, sprinkling 2 teaspoons breadcrumbs between the


 layers. Spoon spinach mixture along a long edge of stacked phyllo, leaving


 a 3-inch border; fold border over spinach. Fold over the short edges of


 stacked phyllo 1 inch.


 


 Starting at long side with border, roll up stacked phyllo jelly-roll


 fashion, folding in the short sides while rolling. Place the strudel, seam


 side down, on a 15 x 10-inch jelly-roll pan coated with cooking spray.


 Score diamond shapes into top of strudel, using a sharp knife. Lightly


 spray the strudel with cooking spray.


 


 Bake at 375 degrees for 28 minutes or until golden. Let stand for 10


 minutes before serving. Yield: 8 servings (serving size: 1 [1-1/2-inch]


 slice).


 


 Serving Ideas : Cut into 8 slices.


 


 Recipe by: Cooking Light, Nov/Dec 1994, page 118


 


 Posted to MC-Recipe Digest V1 #809 by Roberta Banghart


 
on Sep 26, 1997