| 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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