Oktoberfest Spinach Strudel

• 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 white, beaten
• 1 tablespoon fat free parmesan, grated
• 1 teaspoon nutmeg, grated
• 1 teaspoon black pepper
• 4 sheets phyllo dough
• 2 tablespoons skim milk

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 white, 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.

onion, parsley, chicken stock, frozen spinach, breadcrumbs, egg, parmesan, nutmeg, black pepper, phyllo, milk

Taken from www.food.com/recipe/oktoberfest-spinach-strudel-337 (may not work)