Oktoberfest Spinach Strudel

Ingredients

• 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

Directions

1. 1

   Simmer onions and parsley in stock until tender; set aside. Cook spinach according to package directions.

2. 2

   Drain, squeezing out excess liquid.

3. 3

   Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.

4. 4

   Place two phyllo sheets on a damp towel on work surface. Work quickly so that phyllo does not dry out. Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style. Brush top and sides with skim milk.

5. 5

   With sharp knife, cut several slits on top to vent steam.

6. 6

   Place on baking sheet prepared with nonstick spray.

7. 7

   Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture. Bake at 400 degrees for 25 to 30 minutes until golden brown.

8. 8

   Cut each roll into six pieces.