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Herbed Spinach Ricotta Strudel

Healthycooking's picture
Ingredients
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Lite ricotta cheese 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs), divided
  Cornstarch 2 Tablespoon
  Minced green onions 1⁄2 Cup (8 tbs)
  Minced fresh basil 1⁄4 Cup (4 tbs)
  Minced fresh oregano 3 Tablespoon
  Minced fresh thyme 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Egg whites 2
  Frozen phyllo pastry sheet 6 , thawed (Commercial)
  Vegetable cooking spray 1
Directions

Drain spinach, and press between paper towels to remove excess moisture.
Place ricotta cheese in a cheesecloth-lined colander, and let drain 2 hours.
Combine drained ricotta cheese, 2 tablespoons Parmesan cheese, and cornstarch in a medium bowl; stir well.
Add drained spinach, green onions, basil, oregano, thyme, and salt; stir well.
Beat egg whites at high speed of an electric mixer until stiff peaks form.
Fold one-fourth of beaten egg white into spinach mixture; gently fold in remaining egg white.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered); lightly coat phyllo with cooking spray.
Repeat layers twice.
Spoon half of spinach mixture along short side of phyllo, leaving 1-inch borders on outer edges and a 2-inch border at short end.
Fold short edge of phyllo over filling; fold lengthwise edges in 1 inch, and roll up, jelly-roll fashion.
Lightly coat phyllo roll with cooking spray.
Place, seam side down, on a baking sheet coated with cooking spray; pierce top several times with tip of a sharp knife, and sprinkle with 1 tablespoon Parmesan cheese.
Repeat procedure with remaining phyllo, spinach mixture, and Parmesan cheese.
Bake at 375° for 35 to 40 minutes or until crisp and golden.
Cut each strudel into 10 slices

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Spinach

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