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Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- 2 leeks, white and light green parts thinly sliced (about 1 cup)
- 1 small onion, diced (about 3/4 cup)
- 2 cloves garlic, minced (about 2 tsp.)
- 1/4 tsp. ground nutmeg
- 2 10-oz. pkg. frozen chopped spinach, thawed
- 1 Tbs. fresh lemon juice
- 2 eggs, lightly beaten
- 4 oz. low-fat feta cheese, crumbled (about 1/2 cup)
- 1/4 cup grated Romano cheese
- 12 phyllo sheets, thawed
Method
- Coat large nonstick skillet with cooking spray, and heat over medium heat.
- Add leeks, onion and garlic, and cook 5 to 7 minutes, or until soft.
- Stir in nutmeg, and cook 1 minute more.
- Add spinach, and cook 5 minutes.
- Remove from heat, season with salt and pepper, and stir in lemon juice.
- Transfer to colander, and let cool.
- Preheat oven to 375F.
- Coat baking sheet with cooking spray.
- Press all liquid out of spinach mixture.
- Transfer to bowl, and stir in eggs, feta and Romano.
- Spray 1 phyllo sheet with cooking spray.
- Stack second sheet of phyllo on top.
- Repeat spraying and stacking until you have 6 layers.
- Shape half of spinach filling into log on phyllo stack, leaving 1 1/2-inch border around edges.
- Fold short edges over filling, then roll lengthwise into tight log.
- Place seam side down on prepared baking sheet, and spray with cooking spray.
- Cut slashes 1 inch apart on top of strudel with sharp knife.
- Repeat with remaining phyllo and filling.
- Bake 40 to 45 minutes, or until golden brown.
- Cool 10 minutes before slicing and serving.
