A Tasty Meal Made for Making You Strong
1. In small non-stick skillet, over medium-high heat, saute onion and garlic in oil 2 minutes or until onion is translucent.
2. In medium bowl combine onion mixture, spinach, ricotta cheese, salt and pepper. If desired, may be made ahead to this point, covered and refrigerate overnight.
3. Bundles: cut each tenderloin half lengthwise. Spoon 1/4 spinach filling on four tenderloin bottoms; top filling with remaining four tenderloin halves.
4. Gently remove phyllo sheets from package and layer in a stack. Cut stack of phyllo sheets into 4 (9-X 7-inch) rectangles. Work with 1 rectangle stack of phyllo at a time. (Keep remaining phyllo covered with a damp cloth following package directions.) On dry surface, separate phyllo sheets and coat each sheet lightly with non-stick spray; restack.
5. Center stuffed tenderloins half in middle of phyllo stack. Fold edges of phyllo over tenderloin to encase. Place bundle, seam-side-down, on lightly greased 10-X 15-inch cookie sheet.
6. Repeat steps 4 and 5 with remaining 3 phyllo stacks. Brush each bundle with magarine. Bake at 350 degrees F for 25 to 30 minutes or until bundles are lightly browned and the internal temperature reaches 170 degrees F.
Tomato Sauce
1. In blender or food processor, fitted with steel blade, puree tomatoes and wine.
2. In small saucepan, over medium-high heat, bring mixture to a boil. Remove from heat and stir in sour cream. Over low heat, warm mixture until heated throughout.
Service
1. To serve, spoon 1/4 cup tomato sauce on each warmed dinner plate and top with a phyllo bundle. Garnish with fresh herbs.
Republished with permission, National Turkey Federation
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 4 | ||
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Calories: 351 | ||
Calories from Fat: 137 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 99.4mg | 31 % | |
Sodium 351mg | 12 % | |
Potassium 815mg | 21 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 8.2g | ||
Protein 41.8g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 351
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