Spinach Souffle Diamonds
12 sheets fillo dough, thawed
1/2 cup (1 stick) butter, melted
2 (12-ounce) packages Stouffer's spinach souffle, thawed
1 (8-ounce) can water chestnuts, chopped
Preheat oven to 400 degrees.
Lay one sheet of fillo dough on a 15x10x1-inch jelly-roll pan. With
a pastry brush, lightly coat with melted butter. Repeat process with
five more sheets of dough.
In a medium bowl, combine both packages of spinach souffle and
chopped water chestnuts, stirring to combine. Gently spread spinach
mixture evenly over prepared fillo, making sure to spread spinach to
Top with one sheet of fillo and lightly brush with butter. Repeat
process with remaining fillo. With tip of a very sharp knife, gently
score top with diagonal lines (without cutting completely through),
forming 48 diamond shapes. Bake for 30 minutes.
Remove from oven and cool slightly. Cut all the way through the
scoring marks and separate into individual pieces. Serve warm.
Nutrition facts per piece: 52 calories, 4 g fat, 2 g saturated fat,
20 mg cholesterol, 4 g carbohydrates, 1 g protein, 84 mg sodium, 0 g