Pumpkin, Basil & Ricotta Strudel
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 400 g pumpkin, peeled & chopped
- 2 garlic cloves
- 250 g frozen spinach, thawed & drained
- 250 g low-fat ricotta cheese
- 1⁄2 cup basil leaves, chopped
- salt & pepper
- 6 sheets phyllo pastry
- cooking spray
- 1 egg white, lightly beaten
- 2 tablespoons sesame seeds
directions
- Preheat oven to 180c.
- Then in a microwave safe bowl combine pumpkin & garlic & cook on high for 8 minutes until tender (or steam it if you like).
- Mash pumpkin/garlic mix, then combine that with the spinach & ricotta and season with salt, pepper & basil.
- Allow to cool slightly.
- Spray each sheet of pastry with the cooking spray & lay one on top of the other.
- Spread some filling in the centre of the top sheet.
- Fold in the shorter edges first, then fold the longest side over & carefully roll up.
- Repeat steps 6 & 7 with the others.
- Place on oven tray lined with baking paper & brush on some egg white.
- Sprinkle with sesame seeds & bake for 35 minutes, until they're golden & crisp.
- Serve with your favorite salad.
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RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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