1 c. part-skim ricotta cheese
3 oz. soft Neufchatel cheese
1 pkg. chopped broccoli, thawed, drained
1 c. corn kernel
1/2 c. egg substitute
1/4 c. sliced green onion
1 (2 oz.) jar pimentos, drained
1/2 tsp. dried basil
1/4 tsp. pepper
12 sheets phyllo pastry
Vegetable cooking spray
1/4 c. toasted wheat germ

Combine cheeses, mix well. Add broccoli and the next 7 ingredients; mix well. Place 4 sheets of phyllo pastry on wax paper, coat phyllo with cooking spray and sprinkle with 2 tablespoons wheat germ. Top with 4 more sheets; coat with cooking spray and sprinkle with remaining 2 tablespoons what germ. Top with remaining 4 phyllo sheets; coat with cooking spray. Spoon cheese mixture lengthwise down half of phyllo stack, leaving a 1 1/2 inch margin on short sides.

Roll phyllo jelly roll fashion, starting with longest side. Tuck ends under, and place diagonally, seam side down, on a 10x15 inch jelly roll pan coated with cooking spray. Brush with melted butter.

Make diagonal slits about 1/4 inch deep, 2 inches apart across top of pastry, using a sharp knife. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. (Keep Phyllo covered when not using it.)