I nuked the spinach 5 minutes on high, and while it was doing, I sauted the garlic in a skillet. When the spinach was done, I added it, the bread crumbs, the parmesan, the pepper, and the basil. When the water was pretty much gone, I cut the phyllo sheets in half, then lay down one sheet, sprayed with a little spray, put down another sheet, sprayed, until four half sheets were down. Then I took 1/5 of the spinach mixture, then put on a tablespoon of the ricotta, and a teaspoon of the mozzarella. Then I rolled it, sprayed it once more lightly, then started on the next "roll." Then I baked em until they were golden at about 350. They came out pretty good too.
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|Serving Size: 1 Serving (950g)|
|Recipe Makes: 1|
|Calories from Fat: 253 (18%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 34.5mg||11 %|
|Sodium 4789.6mg||165 %|
|Potassium 1705.2mg||45 %|
|Total Carbohydrate 221.6g||65 %|
|Dietary Fiber 21.2g||85 %|
|Sugars, other 200.4g|
|Protein 66.4g||95 %|
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Calories per serving: 1399
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