Date: Mon, 30 May 94 20:38:38 EDT
From: Patricia Thorp (thorp@pobox.upenn.edu)
Spinach Roll
10 sheets phyllo (oil-free)
2 cloves garlic minced
1 t chopped basil (I used the dry kind)
1 package frozen spinach (the boxed kind)
1/4 C bread crumbs
1 T parmesan (I used regular because I think the ff kind is foul, but to
each his own..)
cooking spray
pepper
5 T ricotta (fat-free)
5 t mozzarella (fat-free)
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.
kwlacto lacto