The beloved Greek casserole gets an appetizing makeover when it’s rolled into a strudel instead of layered in a pan. Each bite is packed with spinach and tangy cheese wrapped in light, crispy phyllo pastry.
    2 leeks, white and light green parts thinly sliced (about 1 cup)
    1 small onion, diced (about ¾ cup)
    2 cloves garlic, minced (about 2 tsp.)
    ¼ tsp. ground nutmeg
    2 10-oz. pkg. frozen chopped spinach, thawed
    1 Tbs. fresh lemon juice
    2 eggs, lightly beaten
    4 oz. low-fat feta cheese, crumbled (1/2 cup)
    ¼ cup grated Romano cheese
    12 phyllo sheets, thawed

    1. Coat large nonstick skillet with cooking spray, and heat over medium heat. Add leeks, onion, and garlic, and cook 5 to 7 minutes, or until soft. Stir in nutmeg, and cook 1 minute more. Add spinach, and cook 5 minutes. Remove from heat, season with salt and pepper, if desired, and stir in lemon juice. Transfer to colander, and let cool.
    2. Preheat oven to 375°F. Coat baking sheet with cooking spray. Squeeze all liquid out of spinach mixture. Transfer spinach to bowl, and stir in eggs, feta, and Romano.
    3. Spray 1 phyllo sheet with cooking spray. Stack second sheet of phyllo on top. Repeat spraying and stacking until you have 6 layers.
    4. Shape half of spinach filling into log on phyllo stack, leaving 1½-inch border around edges. Fold short edges over filling, then roll lengthwise into tight log. Place seam-side down on prepared baking sheet, and spray with cooking spray. Cut slashes 1 inch apart on top of strudel with sharp knife. Repeat with remaining phyllo and filling. Bake 40 to 45 minutes, or until golden brown. Cool 10 minutes before slicing and serving.

    Calories: 256
    Protein: 15 g
    Total Fat: 10 g
    Saturated Fat: 3 g
    Carbohydrates: 30 g
    Cholesterol: 84 mg
    Fiber: 4 g
    Sugar: 3 g
    MAKE IT VEGAN Substitute 1 cup crumbled firm tofu for the feta cheese and eggs in the filling and replace the Romano cheese with ¼ cup nutritional yeast.