Difficulty: Takes a Little Know-How
Speed: Pull Up A Chair
INGREDIENTS:
1/3 c sun-dried tomatoes, diced
1/4 c artichoke hearts, diced
1/4 c pine nuts, toasted
1 pkg vegetarian chicken pieces
3 T pesto
olive oil for sauteeing
1 c baby bellas, diced
3 T minced garlic
olive oil for sauteeing
rosemary to taste
3 T fat-free cream cheese
splash of cooking wine (optional)
1/3 c shredded mozzarella
1/4 c parmesan
1 pkg phyllo dough
4 T melted butter
1. Preheat oven to 350. Heat olive oil in 2 different frying pans.
2. In one pan, sautee vegetarian chicken in olive oil until done. Coat chicken with pesto and set aside. This will be your first layer.
3. In the second pan, sautee baby bellas and garlic. Stir in rosemary and cooking wine and reduce. Stir in cream cheese and set aside. This, along with the mozzarella and parmesan, will be your second layer.
4. Combine sun-dried tomatoes, artichoke hearts and toasted pine nuts. This will be your third layer.
5. On greased cookie sheet, layer 4-5 phyllo sheets, basting each sheet with melted butter before adding additional sheets.
6. Spread chicken mixture evenly on phyllo and then repeat phyllo procedure with another 4-5 sheets.
7. Spread mushroom mixture evenly; top with shredded mozzarella and parmesan. Add another 4-5 sheets of phyllo.
8. Spread artichoke heart and sun-dried tomato mixture evenly and again top with 4-5 sheets of phyllo.
9. Baste top sheet with butter and sprinkle with cold water to prevent corners from curling during baking.
10. Bake at 350 degrees for 20 mins, then at 300 degrees for another 15-20 or until phyllo dough is golden brown. Cut into 8 pieces and garnish with pesto, sun-dried tomatoes, black pepper, and salt.
Serves 8 (serving size ~ 1 piece)
NUTRITIONAL INFO (per serving):
192 calories (38 calories from fat)
6.6 g fat
188 mg sodium
10.5 g protein
