|Butter-flavored vegetable cooking spray|
|¾ cup||Chopped onion|
|2||Cloves garlic; minced|
|10 ounces||Frozen chopped spinach; thawed and drained|
|8 ounces||Shredded Jarlsberg cheese; (2 cups), reduced-sodium and reduced-fat|
|½ teaspoon||Dried oregano|
|½ teaspoon||Ground pepper|
|¼ teaspoon||Dried basil|
|15 ounces||Nonfat ricotta cheese; (1 carton)|
|7||Sheets frozen phyllo pastry; thawed|
|¼ cup||Dry breadcrumbs|
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 [1-½-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@...> on Sep 26, 1997
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