Cheese-broccoli corn strudel

Recipe from Nancy Robrecht.

  • 1 cup part skim ricotta or cottage cheese
  • 3 oz cream cheese, softened
  • 1 10 oz package frozen chopped broccoli, thawed and drained
  • 1 cup frozen whole kernel corn, thawed
  • ½ cup (2 oz) shredded fontina cheese
  • ½ cup frozen egg substitute, thawed
  • 1/4 cup sliced green onions
  • 1 2 oz jar diced pimento, drained
  • ½ teaspoon dried basil
  • 1/4 teaspoon pepper
  • 24 sheets frozen phyllo dough, thawed
  • butter flavored cooking spray
  • 1/4 cup wheat germ
  • 1 teaspoon margarine, melted
  1. Combine cheeses, stirring well. Add broccoli and next 7 ingredients.
  2. Place 4 sheets phyllo pastry on wax paper, keeping remaining phyllo pastry covered with a slightly damp towel. Coat phyllo with cooking spray, and sprinkle with 2 tablespoons wheat germ. Top with 4 more sheets; coat with cooking spray and sprinkle with remaining 2 tablespoons wheat germ. Top with 4 phyllo sheets; coat with cooking spray.
  3. Spoon ½ of cheese mixture lengthwise down half of phyllo stack, leaving a 1 inch margin on long side and a 1 ½ margin on short sides. Roll up phyllo, jellyroll fashion, starting with longest side. Tuck ends under, and place, seam side down, in a 9×11 inch pan coated with cooking spray. Brush with margarine. Make diagonal slits about 1/4 inch deep, 2 inches apart, across top of pastry, using a sharp knife.
  4. Repeat with other 12 sheets of phyllo pastry and rest of cheese mixture.
  5. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Yield: 7 servings

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