Barley, brimming with protein and minerals, and whole-wheat phyllo dough make this a low-glycemic fiber powerhouse. A pleasingly nutty taste and a lush texture make you swear you're gobbling heavy cream.
Phyllo is neither the culinary bully nor nutrition nightmare that it is commonly thought to be. Quick hands and a good pastry brush or nonstick cooking spray are all you need to make delicious pastries. You can use muffin tins for the tart shells or make a single tart in a 6-inch cake pan.
These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be ready just in time for dinner.
Layers of phyllo dough make a quick crust for this savory pie. For the filling, fresh spinach is sauteed with onion and garlic, then stirred into a combination of ricotta and Parmesan cheeses, fresh dill, parsley, cumin, and eggs. Serve warm or at room temperature. For brunch, try coupling it with a green salad. Return to Healthy Spinach Menu