Diabetic Living (USA) - - Prep: Cook­ing School -

1. Place spinach and wa­ter in a large pot over high heat; cook, stir­ring of­ten, un­til the spinach is wilted, about 5 min­utes. Drain and let cool for 10 min­utes. 1SFTT ˌSNMZ PO UIF TQJOBDI XJUI B QBQFS towel to re­move as much mois­ture as pos­si­ble.

2. Com­bine the spinach, cot­tage cheese, feta, Parme­san, egg white, lemon zest, oregano, pep­per, salt, and cayenne in a large bowl.

3. Put 1 phyllo sheet on a work sur­face and brush lightly with oil. Top with a sec­ond sheet of phyllo and brush with oil. Con­tinue lay­er­ing to form a stack of 4 oiled sheets.

4. Work­ing from the long side, cut the stack of phyllo sheets into eight 2¼-inch-wide strips. Cut the strips in half cross­wise to form 16 strips.

5. 4QPPO BCPVU 5CTQ ˌMMJOH POUP POF end of each strip. Work­ing with one strip BU B UJNF GPME UIF DPSOFS PG UIF ˌMMJOH FOE PWFS UIF ˌMMJOH UP DSF­BUF B USJBOHMF con­tinue fold­ing back and forth to the end of the strip, cre­at­ing a tri­an­gle­shaped phyllo packet. Re­peat with the re­main­ing strips.

6. Pre­heat air fryer to 375°F. Lightly coat bas­ket with cook­ing spray.

7. Ar­range 8 pack­ets, seam-sides down, in the bas­ket and lightly coat with cook­ing spray. Cook, turn­ing the pack­ets over half­way through, un­til the phyllo is deep golden brown and crispy, about 12 min­utes. Re­peat with the re­main­ing pack­ets.

SERVES 8: 2 pieces each

CAL 82, CARB 7g CFS H TVHBST H , FAT 4g TBU GBU H , PRO­TEIN 4g, SODIUM 232mg.

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