Asparagus & Ricotta Strudel (Vegetarian or Not Your Choice.)

Recipe by Debbwl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pre-heat oven to 375.
  • Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
  • Snap asparagus. Cut into 1/2 inch pieces. Cook, covered, in a small amount of water for about 5 minutes or just till crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture.
  • Place one sheet of phyllo on a dry towel (keep remaining phyllo covered with a damp towel). Spray with Pam. Place another sheet of phyllo atop. Spray with Pam. Sprinkle with 1/4 of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with Pam. Spoon cheese mixture lenghwise onto half of the top layer of phyllo, leaving about a 1 1/2 inch border on all sides. Fold in the shor sides over the filling. Starting from the longest side, roll up layers jelly roo style.
  • Spray a large baking sheet with Pam. Place strudel, seam side down, on baking sheet. Spray with Pam. Using a sharp knife, score into 12 slices, cutting through top layer only. Bake in a 375 oven for 30 minutes or till light brown. Let stand for 10 minutes before serving. To serve, cut into slices.
Advertisement