Savory Dill-Salmon Strudel

Use a serrated knife to slice this strudel and help keep the flaky phyllo dough intact. Score the dough before it's baked to keep it from crumbling as you cut into it. Using canned salmon is convenient because you get to skip the step of cooking fresh fish.

Yield: 4 servings

Ingredients

• 1 1/2  cups  cooked long-grain white rice
• 1/2  cup  plain fat-free yogurt
• 1/3  cup  (3 ounces) 1/3-less-fat cream cheese, softened
• 1/4  cup  chopped fresh parsley
• 1/4  cup  chopped green onions
• 2  tablespoons  chopped fresh dill
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  Dijon mustard
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  (6-ounce) cans skinless, boneless pink salmon in water, drained (such as Black Top)
• 8  (18 x 14-inch) sheets frozen phyllo dough, thawed
• Cooking spray
• 1/4  cup  dry breadcrumbs
• 1  tablespoon  butter, melted

Preparation

Preheat oven to 400°.

Combine the first 10 ingredients in a large bowl; gently fold in salmon.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo dough with a damp towel to prevent drying); lightly coat with cooking spray. Sprinkle about 1 1/2 teaspoons breadcrumbs evenly over the phyllo. Repeat layers with the remaining phyllo, cooking spray, and breadcrumbs, ending with phyllo.

Spoon salmon mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of salmon mixture on each end. Starting at long edge, roll up jelly-roll fashion.

Place strudel, seam side down, on a baking sheet coated with cooking spray. Brush butter over top of strudel. Cut 4 diagonal slits into top of strudel using a serrated knife. Bake at 400° for 25 minutes or until golden. Let stand 5 minutes. Cut strudel into 4 portions using a serrated knife.

Nutritional Information

Calories:

394 (30% from fat)

Fat:

13.1g (sat 5.5g,mono 4.3g,poly 1.9g)

Protein:

26.8g

Carbohydrate:

46.6g

Fiber:

1.6g

Cholesterol:

74mg

Iron:

3.2mg

Sodium:

863mg

Calcium:

91mg