Pumpkin, Basil & Ricotta Strudel

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 , lightly beaten
• 2 tablespoons sesame seeds

Recipe

• 1 preheat oven to 180c.
• 2 then in a microwave safe bowl combine pumpkin & garlic & cook on high for 8 minutes until tender (or steam it if you like).
• 3 mash pumpkin/garlic mix, then combine that with the spinach & ricotta and season with salt, pepper & basil.
• 4 allow to cool slightly.
• 5 spray each sheet of pastry with the cooking spray & lay one on top of the other.
• 6 spread some filling in the centre of the top sheet.
• 7 fold in the shorter edges first, then fold the longest side over & carefully roll up.
• 8 repeat steps 6 & 7 with the others.
• 9 place on oven tray lined with baking paper & brush on some egg .
• 10 sprinkle with sesame seeds & bake for 35 minutes, until they're golden & crisp.
• 11 serve with your favorite salad.