1Heat the 1 tbs olive oil in a large saucepan. Add minced garlic and stir. Add shredded spinach and stir until spinach is wilted. Remove from heat; set aside until cooled.
2Toast almonds or pine nuts by placing in a non-stick skillet and heat over medium heat tossing or stirring often until lightly toasted and aromatic. Let cool.
3Preheat oven to 375 degrees. In a large bowl, combine the cheeses, almonds or pine nuts, parsley, basil, salt, pepper and egg. Add wilted spinach/garlic mixture. Combine well.
4Prepare phyllo as follows:
Lay one sheet of phyllo on flat, dry surface. Brush with olive oil. Place another sheet on top of this and repeat until all sheets are used.
5Place filling in the center of the phyllo sheets. Fold the short ends inward, then roll up from the long side. Place on baking sheet lined with parchment paper. Brush top of strudel with additional olive oil and sprinkle with about 1 tsp of Pecorino Romano cheese.
6Bake at 375 degrees for 30-35 minutes, or until crust is golden brown.