Spinach And Ricotta Strudel

• 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

1. Preheat the oven to 400u0b0F. Line a baking skeet with parchment paper.
2. Microwave spinach, in batches, on high for 1 min, stirring after 30 seconds, until wilted. Cool. Using hands, squeeze excess liquid. Finely chop spinach.
3. Mix spinach, cheeses, onion, parsley, egg, salt and pepper in a bowl until well blended.
4. 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.
5. Bake for 30 mins or until phyllo is golden brown. Let stand for 10 mins before slicing.

baby spinach, ricotta cheese, grated reduced fat mozzarella cheese, onion, parsley, egg, phyllo, breadcrumbs, cumin seeds

Taken from recipes-plus.com/api/v2.0/recipes/22093 (may not work)