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Ingredientes
- 1 lb Grnd chicken
- 1 c. Minced fresh mushrooms
- 1 med Onion, minced
- 3 c. Cooked rice, (cooked without salt and fat)
- 1 c. Nonfat low-salt ricotta cheese
- 1 pkt (10 ounce) minced spinach, thawed and well liquid removed
- 1 can (2 1/4 ounce) sliced black olives, liquid removed
- 1/4 c. Pine nuts, toasted*
- 2 x Cloves garlic, chopped
- 1 tsp Grnd oregano
- 1 tsp Lemon pepper
- 12 x Phyllo dough sheets
Direcciones
- Coat large skillet with cooking spray; heat over medium-high heat till warm. Add in chicken, mushrooms and onion; cook and stir 2 to 4 min or possibly till chicken is no longer pink and vegetables are tender. Reduce heat to medium. Add in rice, ricotta cheese, spinach, olives, nuts, garlic, oregano and lemon pepper; cook and stir 3 to 4 min till well blended and throughly heated..
- Working with 1 phyllo sheet at a time, spray with cooking spray; fold sheet in half lengthwise. Place 3/4 to 1 c. rice mix on one end of phyllo strip. Fold left bottom corner over mix; forming a triangle. Continue folding back and forth into triangle to end of strip. Repeat with remaining phyllo and rice mix.
- Place triangles, seam side down, on baking sheet coated with cooking spray..Coat top of each triangle with cooking spray...Bake at 400 15 to 20 min or possibly till golden...
- NOTES : to toast nuts, place on baking sheet and bake at 350 5 to 7 min or possibly till lightly browned..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 203 | |
| Calories from Fat 106 | 52% |
| Total Fat 11.91g | 15% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.03g | |
| Cholesterol 41mg | 14% |
| Sodium 45mg | 2% |
| Potassium 284mg | 8% |
| Total Carbs 13.57g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.61g | 0% |
| Protein 10.6g | 17% |
