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|Phyllo dough sheets||4|
|Filling||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 461 Calories from Fat 17
% Daily Value*
Total Fat 2 g2.7%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 464.3 mg19.3%
Total Carbohydrates 112 g37.3%
Dietary Fiber 4 g16%
Sugars 36 g
Protein 6 g12.6%
Vitamin A 1.2% Vitamin C 7.1%
Calcium 4% Iron 16.1%
*Based on a 2000 Calorie diet
Spread out one large sheet, coat with butter-flavored non-stick vegetable cooking spray.
Fold the dough into thirds the long way.
Put 1/4 cup (60 mL) filling on the dough about 2 inches (5 cm) from the bottom.
Using your fingers, fold the dough up and over the filling; then press down gently.
Fold this filled section up towards the plain dough.
Fold it up again, as if you were folding a flag.
Continue until all the dough has been folded up over the filling.
Use your fingers to be sure it is scaled at the edges.
Spray the dough again.
Put the turnover on a cookie sheet that has been sprayed with non-stick vegetable cooking spray.
Repeat with the other three turnovers, or as many as you want.
Bake in a preheated 375°F (190°C) oven for 10 minutes.