Spanikopita Struedel

    Serves: 8 /Units per serving=6
    (serving size: 1 [1-1/2-inch] slice)

    From Cooking Light


    Ingredients

      Butter-flavored cooking spray
      3/4 cup chopped onion
      2 cloves garlic, minced
      10 oz frozen chopped spinach, thawed, and drained
      8 oz Jarlsberg cheese, reduced-sodium,
      reduced-fat, shredded (2 cups)
      1/2 teaspoon dried oregano
      1/2 teaspoon ground pepper
      1/4 teaspoon salt
      1/4 teaspoon dried basil
      1 (15-oz) carton nonfat Ricotta cheese
      3 egg whites
      7 sheets frozen phyllo pastry, thawed
      1/4 cup dry breadcrumbs


    Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 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.