Spinach Roll

Title:
Spinach Roll

Yield:
1 Servings

Categories:
Fat




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)






 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