Salmon Strudel

By Debpeye

Ingredients

• 1 (10 oz) pkg frozen chipped spinach, thawed and squeezed dry
• 1 cup frozen peas, thawed
• 1/2 cup plain fat-free yogurt
• 2 oz light cream cheese (neufchatel)
• 1 tbsp lemon juice
• 2 tbsp chopped dill
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 (14 oz) can pink salmon, drained
• 4 (12X17 inch) phylio dough sheeets (thawed) - you can use the smaller ones too.

Preparation

Step 1

Preheat oven to 350 degrees.
Spray baking sheet with nonstick spray, combine spinach, peas, yogurt, cream cheese, lemon juice, dill,salt and pepper in a large bowl until well mixed.
Gently fold in the salmon so it stays in chunks.
Place one sheet of phyllo on a work surface with one long side nearest you.
Spray lightly with non-stick spray and top with a second sheet.
Repeat with remaining 2 sheets.
Spray top sheet lightly with non-stick spray.
Place salmon mixture in a cylindrical shape along the sides of the phyllo dough nearest you leaving a 1-1/2 border on the short ends and the side closet to you.
Roll up jelly-roll style, folding in the short ends to seal.
Transfer the roll to the baking sheet, then spray the roll lightly with non-stick spray.

Bake until lightly browned 25-28 minutes.
Let the strudel stand 5 minutes, then cut into 8 pieces.

Per serving (2 pieces) 291 calories, 11 grams fat, 4 grams sat. fat, 69 mg Chol, 950 mg Sod, 20 G Carb 4 grams, fiber, 28 grams, protein, 375 mg calc-

WW total points 6