POINTS® Value |  2
Servings | 6
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Difficult

Phyllo dough dries out quickly so you need to work fast. A tip: Have all the ingredients prepared before you unwrap the dough.

3 sprays cooking spray
1 cup fat-free ricotta cheese
1/2 cup fat-free egg substitute
1/4 cup grated Parmesan cheese
1/4 cup chives, fresh, chopped
4 sheet phyllo dough
3 medium plum tomato(es), cored and sliced 1/4 inch thick
1 Tbsp basil, fresh, chopped

Instructions


1. Preheat oven to 400°F. Coat a 9-inch glass pie plate with nonstick cooking spray
2. Stir together ricotta, egg substitute and 2 tablespoons each of Parmesan and chives; set aside.
3. Lay 2 sheets of dough across pie plate. Press down and coat with cooking spray. Lay remaining dough across pie plate in opposite direction of first dough layer; press down.
4. Spoon ricotta filling over dough and layer with half of tomato slices. Sprinkle with remaining chives and basil; layer with remaining tomato slices. Top with remaining Parmesan.
5. Trim off excess dough, leaving a 2-inch border. Fold up border edges to partially enclose filling (do not pull dough tightly — it should form a loose, lacy crust). Coat with cooking spray. Bake until Parmesan is golden and filling is firm, about 20 minutes.
6. Remove from oven and allow to stand for 5 minutes before slicing into 6 pieces.









-- Edited by Colette at 18:59, 2006-03-30