fresh mushrooms, sliced
ricotta cheese, low-fat
frozen spinach, chopped, thawed and drained
black olives, sliced and drained
pine nuts, toasted
minced garlic cloves
1Coat large skillet with cooking spray; heat over medium-high heat until hot.
2Add chicken, mushrooms and onion; cook and stir 2 to 4 minutes or until chicken is no longer pink and vegetables are tender.
3Reduce heat to medium.
4Add rice, ricotta cheese, spinach, olives, nuts, garlic, oregano and lemon pepper; cook and stir 3 to 4 minutes until well blended and throughly heated.
5Working with 1 phyllo sheet at a time, spray with cooking spray; fold sheet in half lengthwise.
6Place 3/4 to 1 cup rice mixture on one end of phyllo strip.
7Fold left bottom corner over mixture; forming a triangle.
8Continue folding back and forth into triangle to end of strip.
9Repeat with remaining phyllo and rice mixture.
10Place triangles, seam side down, on baking sheet coated with cooking spray.
11Coat top of each triangle with cooking spray.
12Bake at 400 15 to 20 minutes or until golden brown.