Butter-flavor cooking
spray
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 (15-ounce) packages reduced-fat ricotta cheese, room temperature
1 (8-ounce) package reduced-fat Feta cheese, crumbled
3 tablespoons freshly grated Parmesan cheese
3 (10-ounce each) packages frozen chopped spinach, thawed, well-drained
2 (15-ounce each) cans Pinto OR Navy beans OR 3 cups cooked dry-packaged
Pinto OR Navy beans, rinsed, drained, finely chopped
1 teaspoon dried dill weed
Generous pinch ground nutmeg
2 to 3 teaspoons fresh lemon juice
Salt and ground pepper, to taste
2 large eggs
6 sheets frozen, thawed phyllo pastry
Spray small skillet with
cooking spray; heat over medium heat until hot. Sauté
onion and garlic until tender, 3 to 4 minutes.
Mix cheeses in bowl; stir
in onion mixture, spinach, beans, dill weed, and nutmeg; season
to taste with lemon juice, salt, and pepper. Mix in eggs.
Cut phyllo pastry crosswise
into halves. Spray bottom of 13 x 9-inch baking pan with cooking
spray; place 1 phyllo sheet in pan and spray generously with
cooking spray. Repeat with 5 more sheets of phyllo.
Spread spinach mixture
evenly over phyllo. Place 1 sheet phyllo over cheese mixture
and spray generously with cooking spray. Repeat with remaining
5 phyllo sheets.
Score top layers of phyllo
with sharp knife to make 8 servings. Bake at 350º F. until
phyllo is golden, 50 to 60 minutes.
Makes 8 servings.
Nutrient Information Per serving: Per serving:
Calories 337; Fat 11g; % Calories from Fat 29; Carbohydrate 36g;
Folate 191mcg; Sodium 969mg; Protein 24g; Dietary Fiber 9g; Cholesterol
84mg
Recipe and photograph provided
courtesy of The Bean Education & Awareness Network.
