|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||(2 oz.) jar pimentos, drained|
|½ teaspoon||Dried basil|
|12||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