INGREDIENTS

INSTRUCTIONS

           PLUS:
Stir first 6 ingredients in bowl until smooth.  Season filling with
pepper. Place 1 phyllo sheet on work surface (keep remainder  covered).
Brush lightly with oil and season with pepper. Top with 1  more phyllo
sheet. Brush lightly with oil and season with pepper.  Repeat with 1
more sheet. Fold stacked phyllo in half lengthwise.  Brush top with
oil.  Spoon 1/4 of filling in 1-inch-wide log down 1 long side of
sheet,  leaving 1-inch borders.  Fold each short end over filling.
Brush  edges with oil. Press seam to seal. Wrap strudel tightly in
plastic.  Refrigerate seam side down.  Repeat with remaining phyllo and
filling, forming 4 strudels total. (Can be prepared 2 days ahead.)
Preheat oven to 375 degrees.  Lightly oil cookie sheets. Place
strudels on prepared sheets, seam sides down. Using serrated knife,
score each strudel (cutting through phyllo only), making 14 diagonal
cuts in each. Brush strudels with oil.  Bake until golden, about 15
minutes. Cool 10 minutes.  Cut through score lines, forming slices.
Arrange cut side up on  platter. Garnish slices with tomato and
oregano.  Source: Bon Appetit magazine, September 1991. * Typed for you
by Karen  Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 46
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 8mg
Sodium: 42.8mg
Potassium: 27.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.2g