Spanakopita Strudel

2 leeks, white and light green parts thinly sliced (about 1 cup)
1 small onion, diced (about 3/4 cup)
2 cloves garlic, minced
1/4 tsp ground nutmeg
2 10oz pkg frozen chopped spinach, thawed
1 Tbs lemon juice
2 eggs, lightly beaten
4oz low-fat feta cheese, crumbled (about 1/2 cup)
1/4 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, and stir in lemon juice. Transfer to colander, and let cool.
2) Preheat oven to 375. Coat baking sheet with cooking spray. Press all liquid out of spinach mixture. Transfer 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 1 1/2 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.

Review: Spanakopita is one of my favorite dishes. I used to order it when I went to Greek diners in CT, and sometimes bought it frozen at the grocery store (not recommended). I always thought it was too intricate to try on my own and I feared working with phyllo. But, I took on the task this weekend. It was sooooo easy!! It wasn't the nightmare I feared it would be, and this was almost as good as the dishes I got from authentic Greek cooks!! I will totally be making this more often and I'm super happy I gave it a shot!