| 1 | : salt and : fat) 1 c nonfat low-salt ricotta : cheese 1 pk 10oz. |
| 2 | : well : drained 1 cn 2 Ľoz : drained ?c pine nuts -- toasted* 2 cloves garlic -- minced 1 ts ground oregano 1 ts lemon pepper 12 phyllo dough sheets : chopped spinach, thawed and : sliced black olives -- |
| 3 | coat large skillet with cooking spray; heat over medium-high heat until hot. |
| 4 | Add chicken, mushrooms and onion; cook and stir 2 to 4 minutes or until chicken is no longer pink and vegetables are tender. |
| 5 | Reduce heat to medium. |
| 6 | Add rice, ricotta cheese, spinach, olives, nuts, garlic, oregano and lemon pepper; cook and stir 3 to 4 minutes until well blended and throughly heated.. |
| 7 | working with 1 phyllo sheet at a time, spray with cooking spray; fold sheet in half lengthwise. |
| 8 | Place ?to 1 cup rice mixture on one end of phyllo strip. |
| 9 | Fold left bottom corner over mixture; forming a triangle. |
| 10 | Continue folding back and forth into triangle to end of strip. |
| 11 | Repeat with remaining phyllo and rice mixture. |
| 12 | place triangles, seam side down, on baking sheet coated with cooking spray..coat top of each triangle with cooking spray...bake at 400 15 to 20 minutes or until golden brown... |
| 13 | recipe by : low fat favorite recipes--1996 |
| 14 | ~0500 |
