Greek Egg Rolls with Spinach and Feta

INGREDIENTS

- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 3/4 cup diced onions
- 1-2/3 cup diced mushrooms
- 1 teaspoon dried oregano
- Half package (10 ounces) frozen
chopped spinach, thawed and drained
- 2 ounces feta cheese, crumbled
- 10 egg roll wrappers

DIRECTIONS

Preheat oven to 425 degrees F.
Spray a baking sheet with vegetable spray.

In nonstick skillet, heat oil over medium-high heat.
Add garlic, onions, mushrooms and oregano; cook for 5 minutes
or until softened. Add spinach and feta; cook, stirring,
for 2 minutes or until well mixed and cheese melts.

Keeping rest of egg roll wrappers covered with cloth to
prevent drying out, put one wrapper on work surface with a
corner pointing towards you. Put 2 tablespoons of the filling
in the center. Fold the lower corner up over the filling,
fold the two side corners in over the filling and roll the
bundle away from you. Place on prepared pan and repeat
until all wrappers are filled. Bake for 12 to 14 minutes
until browned, turning the egg rolls at the halfway point.

Nutritional Information Per Serving (1 egg roll):
Calories: 132, Carbohydrates: 22 g, Fiber: 1 g,
Protein: 5 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

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