Free Recipe Spanakopita Strudel

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Spanakopita Strudel Recipe

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

Spanakopita Strudel Preparation

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 <bobbi744@sojourn.com> on Sep 26, 1997

Cooking Temperature:

Recipe Serves: 8

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