wow Gwen thanks for this recipe.
Addison
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----- Original Message -----
From: Gwen Tweedy
To: [email protected]
Sent: Saturday, November 01, 2008 1:36 PM
Subject: {dbilg} Fw: [Low Fat Good Cooking] DIABETIC GREEK EGG ROLLS WITH
SPINACH AND FETA
Gwen From Wichita, KS
----- Original Message -----
From: Richard Lee Holbert
To: Richard Lee Holbert
Sent: Saturday, November 01, 2008 11:55 AM
Subject: [Low Fat Good Cooking] DIABETIC GREEK EGG ROLLS WITH SPINACH AND FETA
DIABETIC GREEK EGG ROLLS WITH SPINACH AND FETA
Yield: 10 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
2 teaspoons vegetable oil
2 teaspoons minced garlic
3/4 cup diced onions
1-2/3 cup diced mushrooms
1 teaspoon dried oregano
Half package (10 ounces) frozen chopped spinach, thawed and drained
2 ounces feta cheese, crumbled
10 egg roll wrappers
DIRECTIONS
Preheat oven to 425 degrees F.
Spray a baking sheet with vegetable spray.
In nonstick skillet, heat oil over medium-high heat.
Add garlic, onions, mushrooms and oregano; cook for
5 minutes or until softened. Add spinach and feta; cook,
stirring, for 2 minutes or until well mixed and cheese melts.
Keeping rest of egg roll wrappers covered with cloth to
prevent drying out, put one wrapper on work surface with
a corner pointing towards you. Put 2 tablespoons of the
filling in the center. Fold the lower corner up over the
filling, fold the two side corners in over the filling
and roll the bundle away from you.
Place on prepared pan and repeat until all wrappers are
filled. Bake for 12 to 14 minutes until browned, turning
the egg rolls at the halfway point.
Nutritional Information Per Serving (1 egg roll):
Calories: 132, Carbohydrates: 22 g, Fiber: 1 g,
Protein: 5 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
3 WW Points
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