|Water||1⁄4 Cup (4 tbs)|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Sun dried tomatoes||1 Ounce, chopped (About 12, Packed Without Oil)|
|Olive oil||2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooked basmati rice/Long grain rice||2 Cup (32 tbs), cooked without salt / fat|
|Minced fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Feta cheese||4 Ounce, crumbled|
|Frozen phyllo sheets||8 , thawed|
|Vegetable cooking spray||1 (Butter Flavored)|
Preheat oven to 350°.
Combine first 3 ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat to medium, and cook 10 minutes.
Place spinach mixture in a colander, pressing with the back of a spoon until barely moist.
Heat oil in pan over medium-high heat until hot.
Add onion and garlic; saute 3 minutes.
Remove from heat.
Add spinach mixture, rice, and next 4 ingredients, stirring until well-blended.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
Working with 1 phyllo sheet at a time, coat the remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon spinach mixture along 1 long edge of phyllo, leaving a 2-inch border.
Fold over the short edges of phyllo to cover 2 inches of spinach mixture on each end.
Starting at long edge with 2-inch border, roll up jelly-roll fashion.
(Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray.
Score diagonal slits into top of strudel using a sharp knife.
Lightly coat strudel with cooking spray.
Bake strudel at 350° for 35 minutes or until golden.