Spinach-Cheese Turnovers – from Connie LP

20oz spinach (chopped)  (I use pre-packaged baby leaves so I didn't chop)
8oz feta (crumbled)
8oz mozzarella (grated)
1/2 c Parmesan (grated)
2 green onions (chopped)
1egg
1 tsp. dill weed (crushed)
Pepperidge Farms phyllo dough
1/4 c melted butter
2+ tbsp. olive oil

I treat carbs like money and decide how I spend them based on what I want to eat. Whether I'm in induction or maintenance matters of course. Right now on the PP I have 30 grams of carbs to spend a day. I think this recipe is worth it. This recipe costs 12 carbs per turnover.  There is 15 grams of protein from the cheese. And of course the loads of nutrients in the spinach. I think it would be great with grilled chicken. Maybe chicken in it. I love to cook! (part of what got me here in the first place:o)

I do this part in a deep pot. Sauté onions in oil, add spinach leaves and drizzle with a little more oil and stir to coat well and sauté until spinach is all limp. About med heat. In mixing bowl combine cheeses, egg and dill. Mix in spinach after it has cooled somewhat.

Phyllo dough is fragile so be careful with this next part. Take 1 sheet of dough and fold it in half lengthways. Smear lightly with melted butter. Put 1/8 of mixture in corner and fold over, butter again and fold again. Continue until you have a turnover. Cover with more butter. Place on buttered cookie sheet and bake at 375 until golden brown.     There is a recipe on the back of the box but I saw it done this way on a cooking show recently. It cuts way down on carbs because you are only using 1 sheet instead of all the layers the rec. on the box has.

As a short cut you can use 2 (10oz) boxes of frozen spinach thawed then dried of excess water with paper towels. No need to sauté. But I like fresh better.