Chicken Turnovers
1 tbsp salad oil
1-1/4 lb. ground chicken
1 medium onion, finely chopped
1-1/2 tsp salt
3/4 tsp dried oregano leaves
1/4 tsp ground black pepper
1 large bunch spinach, coarsely chopped
2 medium plum tomatoes, seeded and diced
1 8-oz. container part skim ricotta cheese
1 tbsp lemon juice
1 large egg
10 sheets, fresh or frozen thawed philo dough (about 1/4) lb.)
nonstick cooking spray
In 12-inch skillet over medium-high heat, in hot salad oil, cook
ground chicken, onion, salt, oregano and pepper, stirring frequently
until all the liquid evaporates and chicken and onion are golden. Stir
in spinach. Cook; stirring, until spinach wilts.
Preheat oven to dg375. In large bowl mix ground chicken mixture with
tomatoes, ricotta cheese, lemon juice and egg, until well blended.
Arrange phylo sheets, each sheet about 12- by 17-inches, on top of
one another. Cut stack lengthwise in half. Place strips on waxed
paper. Cover with slightly damp paper towels to prevent phylo from
drying out. Place 1 phylo strip on work surface. Spray with nonstick
cooking spray. Top with another strip.
Place scant 1/2 cup chicken mixture at end of strip. Fold 1 corner of
phylo strip diagonally over filling so that the short edge meets the
long edge of strip--forming a right angle. Continue folding over at
right angles being careful to fold filling securely inside phylo,
until you reach the end of the strip. This will form a triangular
package. Place package, seam side down, on greased, large cookie
sheet. Spray with nonstick cooking spray.
Repeat with remaining phylo and filling to make 10 turnovers in all.
Bake turnovers 25 to 30 minutes until golden.
Makes 4 servings about 340 calories each.
Try something new in the kitchen
Sherri
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