| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Chicken |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground chicken |
| 1 |
c |
Chopped fresh mushrooms |
| 1 |
md |
Onion; chopped |
| 3 |
c |
Cooked rice; (cooked without salt and fat) |
| 1 |
c |
Nonfat low-salt ricotta cheese |
| 1 |
pk |
(10 oz) chopped spinach; thawed and well drained |
| 1 |
cn |
(2 1/4 oz) sliced black olives; drained |
| 1/4 |
c |
Pine nuts; toasted* |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Ground oregano |
| 1 |
ts |
Lemon pepper |
| 12 |
|
Phyllo dough sheets |
INSTRUCTIONS
Coat large skillet with cooking spray; heat over medium-high heat until
hot. Add chicken, mushrooms and onion; cook and stir 2 to 4 minutes or
until chicken is no longer pink and vegetables are tender. Reduce heat to
medium. Add rice, ricotta cheese, spinach, olives, nuts, garlic, oregano
and lemon pepper; cook and stir 3 to 4 minutes until well blended and
throughly heated..
Working with 1 phyllo sheet at a time, spray with cooking spray; fold sheet
in half lengthwise. Place 3/4 to 1 cup rice mixture on one end of phyllo
strip. Fold left bottom corner over mixture; forming a triangle. Continue
folding back and forth into triangle to end of strip. Repeat with remaining
phyllo and rice mixture.
Place triangles, seam side down, on baking sheet coated with cooking
spray..Coat top of each triangle with cooking spray...Bake at 400 15 to 20
minutes or until golden brown...
NOTES : to toast nuts, place on baking sheet and bake at 350 5 to 7 minutes
or until lightly browned..
Recipe by: Low Fat Favorite Recipes--1996
Posted to recipelu-digest Volume 01 Number 481 by ctlindab@mail1.nai.net on
Jan 9, 1998
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