Makes 8 servings
1 Tbsp olive oil
½ cup onions, small dice
1 lb fresh spinach, coarsely chopped
½ tsp salt
½ tsp pepper
1 cup low-fat ricotta cheese
¼ cup fat-free feta cheese
1 Tbsp fresh oregano, minced
4 sheets phyllo dough
Heat olive oil in a large pan and sweat onions. Add spinach and cook until just wilted. Season with a pinch of salt and pepper; squeeze out excess liquid from spinach and drain. Set aside to cool.
In a separate bowl, combine the ricotta cheese, feta cheese, oregano, egg, spinach mixture, and remaining salt and pepper. Set aside in fridge.
Place two sheets of phyllo dough onto a clean work area and lightly brush with olive oil. Place two more sheets on top and brush with more olive oil. Evenly spread the spinach mixture down the center of the dough lengthwise. Fold one side over the mixture and under spinach filling. Tuck closed. Fold other side over top and, using a dab of olive oil, secure the sheet to the bottom of the strudel. Brush olive oil over the top and place on a baking sheet. With a sharp knife, cut slits on top.
Place in preheated 375°F oven and bake until golden brown, about 20-25 minutes.
Allow strudel to cool, about 10 minutes. Using a sharp knife, cut the strudel into eight equal portions. Serve warm.
Nutrition facts (per serving): calories 115, fat 5 g (saturated fat 2 g), cholesterol 35 mg, protein 8 g, carbohydrates 13 g, fiber 2 g, sodium 395 mg, sugars 2 g
Copyright © 2008 American Diabetes Association. From The Diabetic Chef®’s Year-Round Cookbook. Recipes reprinted with permission from The American Diabetes Association.