Spinach roll

Yield: 1 Servings

Measure Ingredient
10 \N Sheets phyllo (oil-free)
2 \N Cloves garlic minced
1 teaspoon Chopped basil (I used the
\N \N Dry kind)
1 pack Frozen spinach (the boxed
\N \N Kind)
¼ cup Bread crumbs
1 tablespoon Parmesan
\N \N Cooking spray
\N \N Pepper
5 tablespoons Ricotta (fat-free)
5 teaspoons 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 ⅕ 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.

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