• butter flavored vegetable cooking spray
• 1 cup chopped onions
• 1 tsp. minced garlic
• 1-1/2 lbs. fat-free ricotta cheese, room temperature
• 1/2 lb. reduced-fat feta cheese, crumbled
• 3 Tbs. grated Parmesan cheese
• 2 lbs. frozen chopped spinach, thawed, well-drained
• 2 lbs. canned pinto beans, or navy beans, rinsed, drained, and finely chopped
• 1 tsp. dried dill weed
• 1/4 tsp. ground nutmeg
• 1 Tbs. lemon juice
• salt and pepper, to taste
• 2 eggs
• 6 frozen sheets phyllo pastry, thawed

Spray small skillet with cooking spray; heat over medium heat until hot. Sauté onion and garlic until tender, 3 to 4 minutes.

Mix cheeses in bowl; stir in onion mixture, spinach, beans, dill weed, and nutmeg; season to taste with lemon juice, salt, and pepper. Mix in eggs. Cut phyllo pastry crosswise into halves. Spray bottom of 9x13 inch baking pan with cooking spray; place 1 phyllo half sheet in pan and spray generously with cooking spray. Repeat with 5 half sheets of phyllo.

Spread spinach mixture evenly over phyllo. Place 1 half sheet phyllo over cheese mixture and spray generously with cooking spray. Repeat with remaining phyllo half sheets.

Score top layers of phyllo with sharp knife. Bake at 350°F until phyllo is golden, about 50-60 minutes.

Courtesy: American Dry Bean Board

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 424, fat 19.4g, 40% calories from fat, cholesterol 115mg, protein 27.1g, carbohydrates 37.1g, fiber 10.1g, sugar 4.2g, sodium 943mg, diet points 8.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 1.6, Lean meat: 0.3, Fat: 3.4, Sugar: 0.0, Very lean meat protein: 2.3

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