Spinach and ricotta strudel

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.

2.Microwave spinach, in batches, on High (100%) in 30-second bursts, for 1 minute or until wilted. Cool. Using hands, squeeze excess liquid from spinach; chop finely.

3.Combine spinach, ricotta, onion, cheese, parsley, egg. salt and pepper in a bowl; mix well

4.On a flat work surface, stack filo, spraying with cooking oil between layers. Sprinkle breadcrumbs over pastry. Leaving a 6cm border, spoon spinach mixture along one long edge. Fold in short ends, roll up to enclose filling and form a log. Place on prepared tray. Spray with oil; sprinkle with cumin seeds. Bake for 30 minutes or until pastry is golden brown. Stand 10 minutes. Cut into slices and serve with salad.