(10-ounce) package frozen spinach
1 1/2 cups ricotta cheese
Parmesan cheese, divided
2 tablespoons cornstarch
1/2 cup minced green
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1/4 teaspoon salt
2 egg whites
6 sheets phyllo pastry
Vegetable cooking spray
Preheat oven to
375 degrees. Drain spinach and remove excess moisture. Place ricotta in a
cheesecloth-lined colander, and let drain 2 hours. Combine ricotta, 2
tablespoons Parmesan and cornstarch; stir well. Add drained spinach, green
onions, basil, oregano, thyme, and salt; stir well.
Beat egg whites at high
speed until stiff peaks form. Fold one-fourth of beaten egg white into spinach
mixture; gently fold in remaining egg white.
Place 1 sheet of phyllo on a
damp towel (keep remaining phyllo covered); lightly coat phyllo with cooking
spray. Repeat layers twice. Spoon half of spinach mixture along short side of
phyllo, leaving 1-inch borders on outer edges and a 2-inch border at short end.
Fold short edge of phyllo over filling. Fold lengthwise edges in 1-inch,
and roll up, jelly roll fashion. Lightly coat phyllo roll with cooking spray.
Place, seam side down, on a baking sheet coated with cooking spray; pierce top
several times with tip of sharp knife, and sprinkle with 1 tbsp of Parmesan.
Repeat procedure with remaining phyllo, spinach mixture and Parmesan. Bake
at 375 for 35 to 40 minutes or until crisp and golden. Cut each strudel in
slices and serve hot or room temperature.