Oktoberfest Spinach Strudel

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 2 tablespoons parsley, minced
• 1 cup chicken stock, defatted
• 1 (10 ounce) package frozen spinach, chopped
• 1 cup plain breadcrumbs
• 1 egg , beaten
• 1 tablespoon fat free parmesan, grated
• 1 teaspoon nutmeg, grated
• 1 teaspoon black pepper
• 4 sheets phyllo dough
• 2 tablespoons skim milk

Recipe

• 1 simmer onion and parsley in stock until tender; set aside.
• 2 cook spinach according to package directions. drain, squeezing out excess liquid.
• 3 add onion mixture, bread crumbs, egg , parmesan, nutmeg and pepper; mix well.
• 4 place two phyllo sheets on a damp towel on work surface.
• 5 work quickly so that phyllo does not dry out.
• 6 spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
• 7 brush top and sides with skim milk.
• 8 with sharp knife, cut several slits on top to vent steam.
• 9 place on baking sheet prepared with nonstick spray.
• 10 cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
• 11 bake at 400 degrees fahrenheit for 25 to 30 minutes until golden brown.
• 12 cut each roll into six pieces.