Brunch

Spinach and Mushroom Turnovers is for Lunch.

Spinach and Mushroom Turnovers takes 10 minutes to prepare.

Spinach and Mushroom Turnovers takes 15 minutes to cook.

Spinach and Mushroom Turnovers makes 1 servings.

The ingredients for Spinach and Mushroom Turnovers are:

2 sheets Phyllo (Filo) Pastry, chilled if possible
3 Mushrooms, sliced
2 oz (@50 grams) Fresh Baby Spinach
1 small Onion, sliced
1 1/2 Tblspn Fat Free Sour Cream
Dash Salt and Black Pepper

Here is how you make Spinach and Mushroom Turnovers:

Preheat oven to 350 F (180 C).In a skillet, spray with a little canola spray and saute mushrooms and onions until soft, add spinach and cook until wilted. Stir in sour cream, salt and pepper.Spray each sheet of Phyllo with canola spray and fold in half lengthways.Place half of the spinach mixture on the bottom of the phyllo and fold up to make a triangle, sealing the filling in. Repeat for the second piece of phyllo. Spray lightly with canola and cook for @ 15 minutes until golden.Enjoy!Makes 2 turnoversNumber of Servings: 1Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

The nutritional information for Spinach and Mushroom Turnovers is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 194.4

• Total Fat: 1.5 g
• Cholesterol: 2.7 mg
• Sodium: 497.1 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 4.0 g
• Protein: 9.0 g

The dietary needs meet for Spinach and Mushroom Turnovers is Vegetarian