1 T. oil
1 ¼ pounds ground chicken
1 medium onion, finely chopped
1 ½ t. salt
¾ t. oregano
¼ t. pepper
1 large bunch spinach, coarsely chopped
2 medium plum tomatoes, seeded and diced
1 8 ounce container part skim ricotta cheese
1 T. lemon juice
1 large egg
10 sheets frozen (thawed) phyllo (about ¼ pound)
non stick cooking spray
In a 12-inch skillet over medium high heat, in
hot oil, cook ground chicken, onion, salt, pepper, stirring frequently, until
all the liquid evaporates and chicken and onion are golden. Stir in spinach, cook stirring until spinach
wilts. Preheat oven, 375 degrees. In a large bowl, mix chicken mixture with
tomatoes, ricotta cheese, lemon juice and egg until well blended. Arrange phyllo sheets on top of one another,
cut stack lengthwise in half. Place
strips on waxed paper, cover with slightly damp paper towels to prevent phyllo
from drying out. Place one phyllo strip
on work surface, spray with nonstick cooking spray. Top with another strip.
Place scant ½ cup chicken mixture at end of strip, fold one corner of
phyllo strip diagonally over filling so that the short edge meets the long edge
of strip, forming a right angle.
Continue folding over at right angles being careful to fold filling
securely inside phyllo until you reach the end of the strip to form a
triangular package. Place package, seam side down on greased large cookie sheet
spray with non stick spray. Repeat with
remaining phyllo and filling to make 10 turnovers in all. Bake turnovers 25-30
minutes until golden.