Spinach Roll

Directions

I nuked the spinach 5 minutes on high, and while it was doing, I sautéd 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 them until they were golden at about 350℉ (180℃).

They came out pretty good too.