- 1 tablespoon olive oil
- 1 cup finely chopped onions
- 2 garlic cloves, minced
- 10 ounces skinless boneless chicken breasts,
- cut into bite-size pieces
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Two 10-ounce packages thawed frozen
- chopped spinach, drained and squeezed dry
- 1/2 cup part-skim ricotta cheese
- 3 ounces feta cheese, finely crumbled
- 2 tablespoons minced fresh mint leaves
- 2 tablespoons light cream
- 4 ounces fresh or thawed frozen phyllo
- dough (about 6 sheets)*
- 2 tablespoons reduced-calorie tub
- margarine, melted
minutes, until chicken is no longer pink. With slotted spoon, transfer chicken mixture to medium bowl; set aside. In same skillet, cook spinach over medium- high heat, stirring frequently, 3 minutes, until all liquid has evaporated. Transfer spinach to bowl with chicken mixture; toss
to combine. Let stand until cool. Stir ricotta and feta cheeses, mint and cream into cooled chicken mixture. Spray both sides of each phyllo sheet with nonstick cooking spray; fold each sheet in
half. Fit 2 folded phyllo sheets into prepared dish, folding sheet if necessary so that it covers bottom of dish; brush evenly with 1 1/2 teaspoons margarine. Top phyllo sheets with one-third of the spinach mixture; top with 1 folded phyllo sheet. Brush evenly with 1 1/2 teaspoons
margarine. Repeat 2 more times, ending with remaining folded phyllo sheet and brushing evenly with remaining 1 1/2 teaspoons margarine. Bake 20 minutes, until lightly browned. Cut into six 4 1/2 x 3" rectangles.
Makes 6 servings
6 PTS
PER SERVING: 257 Calories, 12 g Total Fat, 5 g Saturated Fat, 50 mg Cholesterol, 594 mg Sodium, 18 g Total Carbohydrate, 2 g Dietary Fiber, 20 g Protein, 252 mg Calcium
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