Pumpkin, Basil & Ricotta Strudel

• 400 g pumpkin, peeled & chopped
• 2 garlic cloves
• 250 g frozen spinach, thawed & drained
• 250 g low-fat ricotta cheese
• 12 cup basil leaves, chopped
• salt & pepper
• 6 sheets phyllo pastry
• cooking spray
• 1 egg white, lightly beaten
• 2 tablespoons sesame seeds

1. Preheat oven to 180c.
2. Then in a microwave safe bowl combine pumpkin & garlic & cook on high for 8 minutes until tender (or steam it if you like).
3. Mash pumpkin/garlic mix, then combine that with the spinach & ricotta and season with salt, pepper & basil.
4. Allow to cool slightly.
5. Spray each sheet of pastry with the cooking spray & lay one on top of the other.
6. Spread some filling in the centre of the top sheet.
7. Fold in the shorter edges first, then fold the longest side over & carefully roll up.
8. Repeat steps 6 & 7 with the others.
9. Place on oven tray lined with baking paper & brush on some egg white.
10. Sprinkle with sesame seeds & bake for 35 minutes, until they're golden & crisp.
11. Serve with your favorite salad.

pumpkin, garlic, frozen spinach, lowfat ricotta cheese, basil, salt, pastry, cooking spray, egg, sesame seeds

Taken from www.food.com/recipe/pumpkin-basil-ricotta-strudel-212965 (may not work)