10 sheets phyllo (oil-free)
2 cloves garlic minced
1 tsp chopped basil (i used the dry kind)
1 package frozen spinach (the boxed kind)
1/4 cup bread crumbs
1 tbsp parmesan (soy or ff) cooking spray, pepper
5 tbsp ricotta (fat-free)
5 tsp mozzarella (fat-free)
A Recipe for
Dinner Tonight
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
This Recipe for Dinner Tonight is one of thousands in the Recipes-to-go Meal Cookbook.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
If you enjoy this Dinner Tonight Recipe - you should enjoy the recipe collections you can find on the websites below:
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
This is a recipe for Dinner Tonight from the recipe cookbook of Recipes-to-go (Meal)
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Worries go down better with soup. |
| Jewish Proverb |
What garlic is to food, insanity is to art. |
| Anonymous |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Herb Tip |
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 April-May 1994, Formatting by Sue Smith (using MMCONV)
Serves: 1
Dinner Tonight Recipe brought to you by Recipes To-Go