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.
