Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Part-skim ricotta cheese |
3 ounces | Soft Neufchatel cheese |
1 pack | Chopped broccoli, thawed, drained |
1 cup | Corn kernel |
½ cup | Egg substitute |
¼ cup | Sliced green onion |
1 \N | (2 oz.) jar pimentos, drained |
½ teaspoon | Dried basil |
¼ teaspoon | Pepper |
12 \N | Sheets phyllo pastry Vegetable cooking spray |
¼ cup | Toasted wheat germ |
Combine cheeses, mix well. Add broccoli and the next 7 ingredients; mix well. Place 4 sheets of phyllo pastry on wax paper, coat phyllo with cooking spray and sprinkle with 2 tablespoons wheat germ. Top with 4 more sheets; coat with cooking spray and sprinkle with remaining 2 tablespoons what germ. Top with remaining 4 phyllo sheets; coat with cooking spray. Spoon cheese mixture lengthwise down half of phyllo stack, leaving a 1½ inch margin on short sides.
Roll phyllo jelly roll fashion, starting with longest side. Tuck ends under, and place diagonally, seam side down, on a 10x15 inch jelly roll pan coated with cooking spray. Brush with melted butter.
Make diagonal slits about ¼ inch deep, 2 inches apart across top of pastry, using a sharp knife. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. (Keep Phyllo covered when not using it.) Submitted By BARRY WEINSTEIN On 03-17-95