Recipe - Dinner Tonight

10 Sheets phyllo (oilfree)
2 Cloves garlic minced
1 teaspoon Chopped basil (I used the
dry kind)
1 pack Frozen spinach (the boxed
kind)
One fourth cup Bread crumbs
1 tablespoon Parmesan (soy or FF)
cooking spray
pepper
5 tablespoon Ricotta (fatfree)
5 teaspoon Mozzarella (fatfree)

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.

Well, hey, for spontaneous cooking, I was excited. =)

Patti Shared by Patricia Thorp thorp@pobox.upenn.edu

Fat Free Digest Vol. 8, Issue 39, Tues. May 31, 1994
From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip