75\u00b0F.
Put frozen spinach in enough water to cover
ve to press in the phyllo pastry.
Open and drain
etter).
4.\tTake 12 pastry sheets (phyllo pastry).Grease bottom of a
an with 1 sheet of phyllo with some of it hanging
ake out 2 sheets of phyllo pastry and cut them in half
Combine first five ingredients; toss with the chicken breasts and marinate for four hours.
Preheat oven to 375\u00b0.
Stack four sheets of phyllo pastry.
Shake off excess liquid from one chicken breast and wrap it in the pastry.
Repeat with second chicken breast.
Place phyllo chicken in shallow pan.
Spray lightly with vegetable spray (Pam).
Bake for 30 minutes.
3 minutes. Add the spinach and saute until the leaves
rom heat and stir in spinach.
Beat 6 egg whites
br>Place one sheet of phyllo on a flat surface. Brush
Cook spinach in a little water until
ngredients except 3 sticks butter, phyllo pastry, 1 egg and 3 tablespoons
Stack the thawed phyllo pastry between 2 sheets of waxed
he excess moisture from the spinach and place in a large
oisture from the defrosted Frozen Spinach and add to the pan
utter until soft.
Add spinach and saut a few minutes
f the butter.
Cook spinach according to directions; drain well
epper flakes, wine, and baby spinach leaves. Cook over a medium
utter until soft.
Add spinach and saut a few minutes
br>Wash and drain spinach.
Chop spinach and put in a
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
In a large bowl, mix spinach, cottage cheese, Parmesan cheese, Monterey Jack cheese, egg, and onion. Spread half the mixture over each phyllo pastry sheet. Roll pastry sheets jelly-roll fashion, pinch ends to seal, and arrange on the prepared baking sheet.
Make a few small slits in the top of each rolled pastry sheet. Bake 40 minutes in the preheated oven, until golden brown.