Spinach Corn Strudel with Tomato Dipping Sauce

1 cup part-skim ricotta cheese

2 tablespoons Parmesan cheese

1 1/2 cups corn kernels

2 egg whites

1/2 tsp. lemon zest

nutmeg ; to taste

salt and pepper; to taste

1 tablespoon olive oil

5 cups fresh packed baby spinach

4 sheets of phyllo dough

4 tablespoons melted butter

Tomato Sauce:

3 tomatoes

salt; to taste

sugar; to taste

pepper; to taste

3/4 cup olive oil

1/4 cup vinegar

6 fresh basil leaves , chopped

Strudel:

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

In a bowl, mix the ricotta, Parmesan, corn, egg whites, lemon zest, nutmeg, salt and pepper until combined. Set aside.

Heat the olive oil in a pan and add the spinach. Saute until soft. Place the spinach on a cloth towel and dry the spinach, squeezing gently. Refrigerate for 10 minutes.

Brush a sheet of phyllo dough with 1 tablespoon of butter. Place the second sheet of phyllo and brush with butter. Repeat with remaining sheets.

With the long side of the phyllo toward you, spoon the ricotta  mixture onto bottom third of the dough, spread spinach on top of the ricotta.

Roll the phyllo up from the bottom, like a log; tucking in on the sides as you roll. Place on prepared sheet pan and bake 20 minutes, until golden.

Cut the phyllo diagonally into 8 pieces for appetizers or 4 for entree. Serve with the tomato sauce.

8 appetizers

2 entree

Tomato Sauce:

Blanch tomatoes in boiling water, chill in ice bath, remove skins and seeds.

In a food processor, puree the tomato. Add the salt, sugar and pepper; to taste.

With food processor running , slowly pour in the olive oil and vinegar. Blend until mixture is smooth.

Stir in basil.