Spanakopita Triangle

Ingredients:

• 2/3 cup crumbled reduced-fat feta cheese
• 1 (10 oz.) package frozen chopped spinach. thawed & squeezed dry
• 3 scallions, chopped
• 1/4 cup snipped fresh dill
• 1 large egg white
• 1/4 tsp. freshly ground black pepper
• 8 (12 X 17-inch) sheets frozen phyllo dough, thawed
• 2 tbsp. unsalted butter, melted

Makes 8 Servings (3 triangles per serving)

1. Place oven rack in center of oven. Preheat oven to 375 F. Spray baking sheet with nonstick spray.
2. With a fork, mash feta in a medium bowl. Add spinach, scallions, dill, egg white, and pepper, stirring until mixed well.
3. Lay 1 phyllo sheet on work surface with long side facing you (keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out); spray with olive oil nonstick spray. Top with another phyllo sheet and lightly spray. With a pizza cutter or a sharp knife, cut phyllo crosswise into 6 strips. Place scant 1 tablespoon of spinach mixture at one end of each strip. Fold corner of phyllo up and over filling, then continue folding flag-style to form triangle.
4. Arrange filled triangles on prepared baking sheet. Repeat with remaining filling and phyllo sheets, making a total of 24 triangles. Lightly brush tops of triangles with melted butter. Bake until golden brown, about 25 minutes. Serve hot or warm. 

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW New Complete Cookbook. This is a wonderful take on a classic Greek dish. Spanakopita is a wonderful Greek comfort food that is  delicious and filling. I added salt and minced garlic to the spanakopita because garlic and salt always make everything taste better. If you don't have unsalted butter on hand, drizzle some extra-virgin olive oil on top of the spanakopita and it will taste just as good and be just as flaky.  

Spinach and Chicken Triangles

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped cooked chicken breast
• 1/3 cup finely crumbled reduced-fat feta cheese
• 1/4 cup chopped fresh dill
• 1 large egg white
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 14 (14 x 18-inch) sheets of phyllo dough, thawed 

Makes 14 Servings (4 triangles per serving)

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes.
2. Combine the onion, garlic, spinach, chicken, cheese, dill, egg white, salt, and pepper in a medium bowl until well mixed.
3. Preheat the oven to 375 F. Spray 2 jelly-roll pans or baking sheets with nonstick cooking spray.
4. Place 1 phyllo sheet on a work surface. Cover the remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray. Cut lengthwise into 4 strips. Place a rounded teaspoon of the spinach mixture in one corner of each phyllo strip and fold the phyllo diagonally over the filling to form a triangle. Continue to fold the phyllo (as if folding a flag) to the end of the strip. Place the phyllo triangles, seam side down, on a jelly-roll pan. Cover with a damp paper towel to prevent the phyllo from drying out. Repeat with the remaining phyllo and filling to make a total of  56 triangles. 
5. Bake the triangles until the phyllo is puffed and golden, about 15 minutes. Serve hot, warm, or at room temperature. 

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. I was cleaning out the fridge and pantry and this recipe looked too god to pass up. I was craving Spanakopita but I didn't have all the ingredients for the spanakopita but I had the ingredients for this version. These triangles were absolutely delicious and flavorful. The chicken, spinach and feta cheese go so well together in this Mediterranean snack. The serving of triangles give you a satisfying filling leaving you happy. When you do cook the chicken, don't forget to season the chicken with salt, pepper and minced garlic for a flavorful snack. These triangle make a delicious treat for lunch or a great appetizer at  party.

Cherry Strudel

Ingredients:

• 3 cups pitted fresh tart cherries
• 1/2 cup granulated sugar
• 3 tbsp. cornstarch
• 1 tbsp. fresh lemon juice
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup sliced or slivered almonds, finely ground
• 12 (12 x 17-inch) sheets frozen phyllo dough, thawed
• 1 tbsp. confectioners' sugar

Makes 10 Servings (1/10 of strudel per serving)

1. To make the filling, combine the cherries, 1/4 cup of the sugar, cornstarch, lemon juice, cinnamon and nutmeg in a medium saucepan and set over medium-high heat; bring to a boil. Reduce the heat to medium. Cook, stirring constantly until thickened and bubbly, about 2 minutes. Remove the saucepan from the heat; set aside to cool, about 30 minutes.
2. Preheat the oven to 400 F.
3. Combine the almonds, and the remaining 1/4 cup of sugar in a small bowl. Lay 1 phyllo sheet on a work surface with a long side facing you. Keep the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Lightly spray the phyllo with nonstick spray; sprinkle with about 1 tablespoon of the crumb mixture. Continue layering with the remaining phyllo and crumb mixture, lightly spraying each sheet of phyllo with nonstick spray to make 12 layers in all.
4. Spoon the cherry filling over the phyllo, leaving a 2-inch border. Fold the short side over the filling, then roll up jelly-roll style. Do not roll to tightly or the phyllo might tear.
5. Place the strudel on a diagonal, seam side down, on a large baking sheet. Lightly ray the strudel with nonstick spray. Cut four (1-inch) slits in the top of the strudel to allow the steam to escape. Bake until the filling is hot and the phyllo is golden brown, about 20 minutes. Let cool completely  on the baking sheet on a rack at least 45 minutes. Just before serving, dust with confectioners' sugar.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call elegant comfort food. Strudel is a nice comfort food when it's done right. Baked cherries are absolutely delicious. The original recipe called for 1 cup of granulated sugar and 1/4 cup of dried bread crumbs. I cut the granulated sugar in half, cut out the bread crumbs but increased the slivered almonds and added the cinnamon and nutmeg for a healthier and more flavorful dessert. The end result was delicious. You can use any kind of berries or stone fruit in this recipe and the dessert will still be delicious.

Apple-Walnut Phyllo Purses

Ingredients:

• 2 large Granny Smith apples, peeled, cored, & diced
• 2 tbsp. + 2 tsp. granular brown sugar
• 2 tsp. whole-wheat flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 4 (12 x 17-inch) sheets phyllo dough, thawed if frozen
• 2 tbsp. chopped walnuts

Makes 4 Servings

1. Preheat oven to 375 F. Spray 4 (8 oz.) ramekins or custard cups with nonstick spray.
2. Mix together apples, 2 tablespoons of brown sugar, the flour, cinnamon, and nutmeg in a medium bowl.
3. Lay 1 phyllo sheet on cutting board. (Keep remaining  phyllo covered with damp kitchen towel and plastic wrap to prevent it from drying out.) Lightly spray phyllo dough with nonstick spray and cut into quarters. Stack phyllo. Repeat with remaining phyllo sheets, making total of 4 stacks.
4. Gently ease each phyllo stack into prepared ramekin, pressing it against the bottom and side. Divide filling evenly among ramekins and sprinkle with walnuts. gather edges of phyllo together  to partially cover filling. Lightly spray filling with nonstick spray and sprinkle with remaining 2 teaspoons brown sugar.
5. Place ramekins on small rimmed baking sheet. Bake until phyllo is golden and filling is bubbly, about 25 minutes. Serve warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert for the holidays. This is what I call a healthy alternative to apple pie. You can even add a handful of cranberries and/or raisins to this dish to make it more festive and flavorful. This sweet ending tastes just like and apple pie but with the reduced amount of sugar. I highly recommend adding a touch of vanilla or almond extract for more flavor and because vanilla always make fruit taste better.

Zucchini, Tomato & Ricotta Phyllo Tart

Ingredients:

• 1 cup low-fat ricotta cheese
• 2 tbsp. crumbled feta cheese
• 1 tbsp. basil
• 1 ½ tsp. garlic, chopped
• 1 egg, beaten
• 1 zucchini, sliced 1/8-inch thick
• 1 tbsp. extra-virgin olive oil
• 5 cherry tomatoes, cut in quarters
• 3 tbsp. oat flour
• 3 tbsp. almond flour
• 8 sheets phyllo dough (9 x 12 inches)
• 1 tomato, cut in half, then sliced 1/8 thick (about 20 slices)
• nonstick cooking spray
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat oven to 425 F.
2. Combine the ricotta cheese, feta cheese, 2 teaspoons chopped basil, garlic, and egg. Mix well; season with salt and pepper.
3. Place sliced zucchini in a bowl. Season with salt and pepper. Let sit for 10 minutes to draw out some of the moisture. Drain and pat dry. Toss with 1 teaspoon oil. In a separate bowl, gently toss the cherry tomatoes with salt and pepper.
4. Combine oat and almond flour in a small bowl.
5. Line a sheet pan with parchment paper. Lay 1 large sheet of phyllo dough on the paper (keep the rest  of the dough covered with plastic wrap). Spray with nonstick spray and sprinkle lightly with the oat and almond flour mixture. Place another sheet of phyllo on top; gently press down. Spray sheet with olive oil spray and sprinkle lightly with oat and almond flour mixture. Repeat with the remaining sheets of phyllo, ending with a plain sheet of phyllo on top. Work quickly so the edges do not dry out. Spray the top sheet with nonstick cooking spray to prevent it from drying out. Roll up 1 inch of each edge toward the center, forming a rim. The final tart shell should be 7 inches by 10 inches.
6. Spread the ricotta mixture over the tart shell in an even layer. Place tomato slices slightly overlapping around the edge of the tart. Lay the zucchini slightly overlapping the tomatoes and on a bias down the center of the tart. Place the cherry tomatoes down the center of the tart. Sprinkle the entire tart with the remaining 1 teaspoon thinly sliced basil.
7. Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Let cool on wire rack before serving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love spanakopita, then you'll love this Mediterranean pie as well. This dish is perfect for lunch, dinner or even a light appetizer. This tart is filled with Mediterranean herbs, olive oil, cheeses and vegetables. You can eat this as a pie or as an elegant pizza. You can eat this with your hands or with a knife and fork and this meal will be tasty.

Plum Phyllo Pouches

Ingredients:

• 6 medium plums, black-skinned
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 cup confectioners' sugar
• 1 tsp. vanilla extract
• 9 sheets phyllo dough
• 4 tbsp. unsalted butter                                                                                                       

Make 12 Servings (1 per serving)

1. Slice plums in half, remove pits and then slice each plum half into four slices each. Combine plums with cinnamon and sugar in a medium bowl; toss to coat and set aside for several minutes until plums weep (start to give off juice).
2. Place plum mixture in a medium saucepan and bring to a boil. Immediately reduce heat and simmer plums gently until mixture thickens, stirring occasionally, about 20 minutes; remove from heat and allow to cool.
3. Preheat oven to 350ºF. Melt butter in microwave or on stovetop. Using a pastry brush, lightly brush bottoms and sides of a 12-hole muffin tin with a small amount of melted butter; set aside.
4. Place sheets of phyllo dough in a single stack. Cut the stack of dough into four equal-sized rectangles. Immediately cover phyllo tightly with a piece of plastic wrap and then place a damp dish towel over plastic wrap. Keep phyllo covered until you are ready to use it (make sure to cover it back up between each use).
5. Use three rectangles of phyllo dough to make each tart as follows (take only 1 rectangle out at a time): Working with one rectangle of phyllo dough at a time, brush one side with melted butter. Place a second rectangle of phyllo dough on top of the first one in a cross-wise manner; brush top with melted butter. Place a third rectangle of phyllo dough on top of the second piece so you are forming a six-pointed star; brush with melted butter.
6. Place the phyllo star in a hole of prepared muffin tin allowing the edges to fall out over the top of the hole; fill with four pieces of plum and a little sauce. Pinch the sides of the phyllo dough together to loosely close pouch. Repeat until all 12 pouches are made.
7. Bake until top turns golden and fruit begins to bubble, about 25 to 30 minutes. Serve warm or at room temperature

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears on www.weightwatchers.com. These individual desserts highlight one of summer's most delicious fruits. When the weather is cool enough, turn on the stove and oven to make these elegant desserts. I added nutmeg and a touch of vanilla to this dessert because a little touch of cinnamon, nutmeg and vanilla go a long way and add great taste. Use a soup spoon to lift each pouch from the muffin tin to a plate so you don’t rip the phyllo. You can use plums, peaches, nectarines, apricots and even cherries in this dessert and it will still be delicious. Serve this dish for dessert when you have company for dinner and maybe add a touch of vanilla gelato or yogurt or even crème frache to make it more elegant.

 

Pumpkin Pie

Ingredients:

• 6 (9-by 14-inch) sheets, whole wheat phyllo dough, thawed
• 1/2 cup granular sugar substitute
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground salt
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 (15 oz.) can pumpkin puree
• 4 large egg whites
• 1 large egg yolk
• 1 (12 oz.) can 2% evaporated milk
• 2 tbsp. sugar-free maple syrup
• 2 tsp. vanilla extract
• light or fat-free whipped topping (optional)
• bittersweet chocolate shavings (optional)

Makes 8 Servings

1. Position rack in middle of oven and heat oven to 350 F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. repeat with remaining  sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45-50 minutes. Remove pie from oven  and cool at room temperature to set. Just before serving, top each slice of pie with 1 or 2 tablespoons whipped topping and chocolate shavings, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nothing says the holidays are here like pumpkin pie. This is a healthy version of a holiday dessert classic. It had a nice flavor to it with the spices and maple syrup but it tasted more like pumpkin mousse than pumpkin pie. I wouldn't recommend phyllo dough as a pie crust. I highly recommend using puff pastry or graham crust for the crust. It is a nice alternative to the traditional pumpkin pie. 

Thin and Crispy Pear Tart

Ingredients:

• 1 tbsp lemon juice
• 1 tbsp granular sugar substitute
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp almond extract
• 2 medium Bosc pears, sliced 1/8-inch thick
• 6 (13X18-inch) sheets frozen whole-wheat phyllo dough, thawed
• Butter-flavored cooking spray

Makes 4 Servings

1. Heat oven to 375 F. Combine emon juice, sugar, cinnamon, nutmeg and almond extract in a medium bowl. Add pears and stir to coat.
2. Line a baking sheet with parchment paper. Working quickly, lay 1 phyllo sheet on the baking sheet, coat lightly with cooking spray, fold in half widthwise, and lightly coat with spray again. Repeat with remaining sheets, piing sheets in a single stack as you go.
3. Fold edges in 1/4-inch on each side. Lay pear slices on top of phyllo in a single layer. Bake until pears are tender and crust is golden, about 22 minutes. Serve warm.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was on a roll while I was preparing for my little 'tailgating' party before the Patriots-Broncos game and I wanted to make a special dessert. I had pears in the fridge and this recipe looked to good to pass up. OMG! This was a delicious dessert. Who knew making a fruity tart was so easy and so delicious to make?! The combination of cinnamon, nutmeg, and almond extract are the key ingredients to making this dish so good. You can even serve this dish as an elegant dessert at home or at a dinner party. 

South Beach Chicken Pot Pie

black pepperIngredients:

• • 2 tbsp + 2 tsp extra-virgin olive oil, divided
  • 12 small white mushrooms, quartered
  • 1 small onion, diced
  • 1/2 tsp dried thyme
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 cup lower-sodium chicken broth
  • 1 tbsp cornstarch
  • 1/2 cup fat-free half-and-half
  • 1/2 cup frozen peas
  • 1/2 cup carrots, finely diced
  • 4 sheets whole-wheat phyllo dough
  • salt
  • freshly ground black pepper

Makes 6 Servings

1. Heat oven to 400 F.
2. Heat 2 teaspoons of the oil in a large-straight sided skillet over medium heat. Add mushrooms and onion; cook until lightlty browned and softened, about 5 minutes. Add thyme and chicken; cook until chicken is firm and cooked through, about 5 minutes.
3. Whisk together broth and cornstarch; add half-and-half to skillet. Bring mixture to a simmer and cook until slightly thickened, abotu 2 minutes. Stir in peas and carrots, reduce heat to low, and cook 2 minutes. Season with salt and pepper to taste and pour mixture into a 9-inch ovenproof pie dish.
4. Pour remaining 2 tablespoons oil into a small bowl. Lay 1 phyllo sheet on a clean work surface. Quickly brush the surface with a small amount of oil. Top with a second sheet and brush with more oil. Repeat with remaining  sheets and oil.
5. Place phyllo over filing. Using sciccors, tri m excess phyllo, leaving a 1-inch border of overhanging dough. Fold dough in toward the center and pinch together to create an edge. Cut a small slit in the center of the phyllo to allow steam to escape during baking. Bake until golden and crisp, about 15 minutes.

WW POINT VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Chicken pot pie is a classic and you can enjoy this favorite on the South Beach Diet on Phase 3 or as a Sunday Supper. You can make the filling up to 3 days in advance and store it in the fridge warm it slightly before topping the phyllo crust. This dish can be made in 45 minutes but it's worth it. Make sure you put a pan underneath the pie dish because the filling can bubble and ooze out of the pie dish.

Mini Beef Wellingtons

Ingredients:

• 6 (1.4 lb) fillet mignons, trimmed
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 tsp olive oil
• 3/4 lb. sliced fresh cremini mushrooms (about 3 cups)
• 1 onion, chopped
• 2 garlic cloves
• 1 1/2 tsp chopped fresh thyme
• 2/3 cup dry sherry
• 6 (12 x 17-inch) sheets frozen phyllo dough, thawed

Makes 6 Servings

1. Preheat the oven to 400 F. Spray a large baking sheet with nonstick spray.
2. Sprinkle the filets with salt and pepper. Heat the oil in a large nonstick skillet set over medium-high heat. Add the filets and cook until browned, about 2 minutes on each side. Transfer to a plate and keep warm.
3. Place 1 phyllo sheet on the work surface with a long side facing you. Cover the remaining phyllo with a damp paper towel and plastic wrap to prevent it from drying out. Spray the phyllo with nonstick spray. Top with another phyllo sheet; spray with nonstick spray, then cut the phyllo crosswise in half. Place 1 fillet in the center of the lower third on one of the phyllo stacks. Top with 1/4 cup of the mushroom mixture. Fold the short sides of the phyllo over the fillet and roll up, jelly-roll style. Transfer the Wellington, seam sides down, to the baking sheet. Repeat with the remaining phyllo, fillets and mushrooms mixture to make 6 Wellingtons in all.
4. Spray the Wellingtons with nonstick spray. Bake until the phyllo golden and an instant-read thermometer inserted into the side of a Wellington registers 145 F for medium, 10-12 minutes.

WW POINTS VALUE: 5pts.

Note: This recipe appears in the WW All-Time Favorites Cookbook. I got this book at the local library and I had to Xerox this recipe for myself. I love fillet mignon and have always wanted to try Beef Wellington. New Year, new recipes and I'm on a roll. This beef wellington recipe uses phyllo dough instead of the traditional puff pastry. My mom and I had this dish and it was the best Gourmet meal I have ever made. I was really nervous making this dish because the recipe calls for the filet mignon to be baked. I have NEVER cooked fillet mignon in the oven and I was really  nervous about the whole process. Even though the recipe says to cook the fillet mignons in a skillet, I HIGHLY RECOMMEND Broiling your meat because it will taste much juicier. I am now officially a gourmet cook. Hey all you Iron Chefs in Kitchen Stadium, you are more than welcome to come to my kitchen and Kiss this cook!

Sun-Dried Tomato Tarlets with Cheeses

Ingredients:

• 8 sheets frozen phyllo dough, thawed
• 3/4 cup (6 oz.) reduced-fat ricotta cheese or reduced-fat cottage cheese
• 3 tbsp reduced-fat crumbled goat cheese or reduced-fat crumbled feta cheese
• 1 egg white
• 1 scallion, chopped
• 2 tbsp chopped fresh basil or 1 tbsp dried basil
• 2 garlic cloves, minced or 2 tsp powdered garlic
• 1 1/2 oz. sun-dried tomatoes, drained and chopped
• Sprigs basil, for garnish (optional)

Makes 24 tartlets

1. Preheat the oven to 375 F. Coat 24 Miniature muffin cups with cooking spray.
2. Place 1 phyllo sheet on a work surface. Coat with cooking spray. Top with 3 more sheets, coating each sheet with cooking spray. Cut the sheets in thirds lengthwise and then in quarters crosswise to get 12 squares. Press each muffin square into a muffin cup to form a shell with jagged edges. Repeat with the remaining muffin cups. Bake for 5 minutes, or until golden.
3. Meanwhile, in a food processor, combine the ricotta or cottage cheese, goat or feta cheese and egg white. Process until smooth. Add the scallion, basul, garlic and tomatoes. Pulse briefly to mix. Spoon into the tart shells. Bake for 5 minutes, or until lightly puffed and heated through. Garnish with basil sprigs.

WW Points Value: 2 per 3 tartlet serving

Note: This recipe appears in the South Beach Diet Cookbook.  I cooked this appetizer before and it's so delicious. it has a real Mediterranian flavor to it. You don't have to have miniture muffin cups to make the tartlets. You can use regular sized muffin cups and have 12 filling tartlets. You can substitute cottage cheese for ricotta cheese if you'd like as well.

Chicken Pot Pie

Ingredients:

• 1 lb. uncooked boneless, skinless chicken breast
• 2 cups of water
• 1/2 cup dry white wine (optional)
• 2 cubes chicken bouillon cube, crumbled
• 1 cup chopped carrots
• 1 cup frozen peas
• 2 tsp olive oil
• 1 medium onion chopped
• 3 tbsp flour
• 5 oz. fat-free evaporated milk
• 1 cup white corn
• 6 sheets of phyllo dough

Makes 6 Servings

1. Place chicken, water, wine and bouillon cubes in a medium saucepan> Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of  broth and chop chicken into chunks.
2. Preheat the oven to 400 F. Coat a deep 8-inch pie dish with cooking spray.
3. Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.
4. Remove pan from  heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.
5. Pour chicken mixture into prepared pie dish. Layer sheets of phyllo dough over pie, trim edges and press down firmly to seal.  Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350 F and bake until golden brown, about 20 minutes more.

WW Points Value: 5

Note: This recipe came from http://www.weightwatchers/ .com. I've been making this recipe for over a year now and it's always delish.

A Dessert just in time for Fall: Apple Streudel

Ingredients:

• 
  
  4 pieces frozen phyllo dough, at room temperature
  
  
  
• 3 tsp reduced-calorie margarine, melted
• 2 Tbsp dried bread crumbs, plain
• 1 tsp sugar
• 1/4 tsp ground cinnamon
• 2 small apple(s), peeled, cored and sliced
• 1 Tbsp dried cranberries

Makes 4 Servings

1. Preheat the oven to 350°F; spray a baking sheet with nonstick cooking spray.
2. Place the sheets of phyllo on a work surface and cut into four 12 x 8 1/2 inch rectangles; cover with a damp towel. Stack 2 rectangles and brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of bread crumbs. Stack remaining 2 rectangles directly over bread crumbs; brush with another teaspoon of margarine and sprinkle with remaining teaspoon of bread crumbs.
3. In a medium bowl, combine sugar and cinnamon; add apples and toss to coat. Spread apple mixture lengthwise down the center of the phyllo and sprinkle with dried cranberries. Roll up the dough; place the strudel, seam-side down, on the baking sheet. Brush the top of the strudel with the remaining teaspoon of margarine. Bake until golden brown, about 15 minutes.

WW Points Value: 2

Note: This recipes appears on WeightWatchers.com. I cooked this recipe when I was first loosing weight. It's a very simple recipe and it's one of my favorites. I highly recommend using Granny Smith Apples because they are very tart, easy to cook and have more flavor and aftertaste.

Chocolate Berry Cups-a healthy dessert

Ingredients:

• 1 cup mixed berries (blueberries, raspberries, and/or sliced strawberries)
• 1 tablespoon granular sugar
• 2 (13- by 18-inch) sheets frozen phyllo dough, thawed
• 1 1/2 tablespoons trans-fat-free margarine, melted
• 1 ounce bittersweet chocolate, chopped
• 1/4 cup ricotta or cottage cheese

Makes 4 Servings
1. Heat oven to 350° F. Combine berries with sugar. Spread 1 phyllo sheet out on a clean work surface. Lightly brush with margarine. Lay second sheet on top of first; brush with margarine. Fold sheets in half widthwise. Brush top side with more margarine.

2. Cut dough in half lengthwise, then again widthwise to create 4 equal pieces. Carefully fit each piece into a nonstick muffin pan to create a cup. Bake the cups until golden brown, about 15 minutes. Set aside to cool.

3. When you are ready to assemble cups, place chocolate in a resealable plastic bag. Heat, unsealed, in the microwave at 30-second intervals until melted, about 2 minutes. Fill each phyllo cup with 1 tablespoon ricotta/cottage cheese and 1/4 cup berries. Cut a tiny corner off one bottom corner of the plastic bag with scissors; press chocolate toward the corner and drizzle over berries.


WW Points Value: 4

Note: This recipe appeared in the South Beach Diet Quick and Easy Cookbook. If you don't like Ricotta cheese, use cottage cheese. It tastes just as good! If you have trouble melting the chocolate, pour a little milk in. It will make the chocolate more smooth and silky.

Make-Ahead Spinach Phyllo Roll-Ups

Ingredients:

• 1 egg, beaten
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 cup Crumbled Feta Cheese
• 1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
• 4 green onions, finely chopped
• 2 tbsp mixed dry herbs such as basil, oregano, thyme, parsley
• 15 sheets frozen phyllo (14x9 inch), thawed
• 1/3 cup butter, melted

1. MIX first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.
2. SPREAD 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
3. FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Place on baking sheet. Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.

WW Points Value: 2

Note: I know the instructions say brush each layer of phyllo dough with butter but DON'T DO IT! Trust me! Instead, put 1 piece of phyllo dough on top of another and brush the top piece with butter. Then put the 3rd piece of phyllo on top of the 1st 2 and brush that one with butter. Then put on the spinach mixture and roll the dough and brush with butter. This makes the phyllo roll-up flakier and crispier when it comes out of the oven (Even tastier!) This recipe is from kraftfoods.com in the healthy living section.