| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Low, Fat | 1 | Servings | ||
INGREDIENTS
| 10 | Sheets phyllo (oil-free) | |
| 2 | Cloves garlic minced | |
| 1 | ts | Chopped basil (I used the |
| Dry kind) | ||
| 1 | pk | Frozen spinach (the boxed |
| Kind) | ||
| 1/4 | c | Bread crumbs |
| 1 | tb | Parmesan |
| Cooking spray | ||
| Pepper | ||
| 5 | tb | Ricotta (fat-free) |
| 5 | ts | Mozzarella (fat-free) |
INSTRUCTIONS
I nuked the spinach 5 minutes on high, and while it was doing, I sauted the garlic in a skillet. When the spinach was done, I added it, the bread crumbs, the parmesan, the pepper, and the basil. When the water was pretty much gone, I cut the phyllo sheets in half, then lay down one sheet, sprayed with a little spray, put down another sheet, sprayed, until four half sheets were down. Then I took 1/5 of the spinach mixture, then put on a tablespoon of the ricotta, and a teaspoon of the mozzarella. Then I rolled it, sprayed it once more lightly, then started on the next "roll." Then I baked em until they were golden at about 350. They came out pretty good too. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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