Herbed Spinach Ricotta Strudel
|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|
|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|
|Frozen phyllo pastry sheet||6 , thawed (Commercial)|
|Vegetable cooking spray||1|
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