Spinach and Artichoke Phyllo Log Recipe — 6 Smart Points

Ingredients

• 9 sheets whole wheat phyllo dough
• 1 lb frozen spinach, thawed
• 4 oz reduced-fat cream cheese, at room temperature
• 1 (15 oz) can artichoke hearts, drained, rinsed and chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup fat-free sour cream
• 1/4 cup reduced-fat mozzarella, shredded
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. Thoroughly squeeze excess water from the thawed spinach using a clean towel or cheesecloth. In a medium bowl, combine the spinach, cream cheese, chopped artichokes, mozzarella, Parmesan, sour cream, and salt and pepper until evenly mixed.
3. Place one sheet of phyllo dough on a clean work surface and brush lightly with olive oil. Stack two more sheets on top, brushing each layer with a light coating of oil to prevent tearing and to encourage browning.
4. Spread about one-third of the spinach mixture in a line along the short edge of the phyllo stack. Fold the long edges over the filling, then gently roll up from the short edge to form a log. Seal the seam by placing the log seam-side down on the prepared baking sheet.
5. Repeat the layering and filling process with the remaining phyllo sheets and spinach mixture to make a total of three phyllo logs.
6. Brush the tops of the logs with any remaining olive oil. Bake in the preheated oven until the phyllo is golden brown and crisp, about 20–25 minutes. Allow the logs to cool for 5 minutes before slicing with a serrated knife and serving.

Calories: 237

Fat: 8.5g

Protein: 11g