Vegie filled Phyllo dough
I took a whole bag of fresh spinach, about 8oz. of sliced mushrooms, half a red pepper, half a green pepper, one med. onion, two cloves garlic, finely chopped carrots.
In a large frying pan I put the onions, peppers, garlic and carrots. Cook them until vegies are soft. Then add the fresh spinach and mushrooms, cover the pan. Add a little water if neccessary to prevent burning. When vegies are soft and wilted add about 8oz. of non fat cottage cheese, mix well. Take off heat and let cool a bit.
Then on the side set up your Phyllo dough. On a sheet of aluminum foil take at least three sheets of the dough and lightly spray with non fat Pam spray, then take three more layers and lay on top and spray these. Take your vegie mixture and evenly spread on the dough, keeping it away from the immediate sides. I then spread a handful of "Veggie Shreds" tofu cheese. Take three layers of the dough and lay on top of mixture. Use your hands to press out any air. Then take the short sides and fold the edges over about an inch. Using the aluminum foil to help, roll the whole dough so that you now have a rolled "log". Lightly spray the log and bake 350 for 20 - 30 minutes. I served with some whole wheat pasta and a light tomato sauce. |
