Spinach And Ricotta Strudel - cooking recipe

Ingredients

11 oz baby spinach leaves
2/3 cup reduced fat ricotta cheese
1/3 cup grated reduced fat mozzarella cheese
1 small onion, finely chopped
2 tbsp chopped fresh flat-leaf parsley
1 None egg, lightly beaten
8 sheets phyllo dough
2 tbsp dried breadcrumbs
1 tsp cumin seeds

Preparation

Preheat the oven to 400\u00b0F. Line a baking skeet with parchment paper.
Microwave spinach, in batches, on high for 1 min, stirring after 30 seconds, until wilted. Cool. Using hands, squeeze excess liquid. Finely chop spinach.
Mix spinach, cheeses, onion, parsley, egg, salt and pepper in a bowl until well blended.
On a work surface, stack phyllo, spraying with no stick cooking spray between layers. Sprinkle breadcrumbs over phyllo. Leaving a 2-inch border, spoon spinach mixture along one long edge. Fold in short ends, roll up to enclose filling and form a log. Place on prepared pan. Spray with cooking spray. Sprinkle with cumin seeds.
Bake for 30 mins or until phyllo is golden brown. Let stand for 10 mins before slicing.