This does double-duty as a vegetarian main dish or an appetizer.

Makes 8 servings as a main dish, 10-12 as an appetizer

Butter-flavored cooking spray
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 packages (15-ounce size) reduced-fat ricotta cheese, room temperature
1 package (8 ounces) reduced-fat feta cheese, crumbled
3 tablespoons grated parmesan cheese
3 packages (10 ounces each) frozen chopped spinach, thawed, well-drained
2 15-ounce cans, rinsed and drained, or 3 1/2 cups cooked dry-packaged pinto or navy beans
1 teaspoon dried dill weed
Generous pinch ground nutmeg
2 to 3 teaspoons lemon juice
Salt and pepper, to taste
2 eggs
6 sheets frozen, thawed phyllo pastry
Preheat oven at 350 degees.
Spray small skillet with cooking spray; heat over medium heat until hot. Sauté onion and garlic until tender, 3 to 4 minutes.
In a bowl mix cheeses; 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 until phyllo is golden, 50 to 60 minutes.

Serving Size: 1/8 recipe
Amount Per Serving
Calories: 337
Total Fat: 11g
Sodium: 969mg
Total Carbs: 36g
Fiber: 9g