Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground chicken
  1                cup  chopped fresh mushrooms
  1             medium  onion -- chopped
  3               cups  cooked rice -- (cooked without salt
                        -- and fat)
  1                cup  nonfat low-salt ricotta cheese
  1        10 oz. pkg.  chopped spinach -- thawed and well
                        -- drained
  1        2 1/4 ounce  sliced black olives -- drained
     1/4           cup  pine nuts -- toasted*
  2             cloves  garlic -- minced
  1           teaspoon  ground oregano
  1           teaspoon  lemon pepper
  12                    phyllo dough sheets

Preparation:

Coat large skillet with cooking spray; heat over medium-high heat until hot. Add chicken, mushrooms and onion; cook and stir 2 to 4 minutes or until chicken is no longer pink and vegetables are tender. Reduce heat to medium. Add rice, ricotta cheese, spinach, olives, nuts, garlic, oregano and lemon pepper; cook and stir 3 to 4 minutes until well blended and throughly heated.. Working with 1 phyllo sheet at a time, spray with cooking spray; fold sheet in half lengthwise. Place 3/4 to 1 cup rice mixture on one end of phyllo strip. Fold left bottom corner over mixture; forming a triangle. Continue folding back and forth into triangle to end of strip. Repeat with remaining phyllo and rice mixture. Place triangles, seam side down, on baking sheet coated with cooking spray..Coat top of each triangle with cooking spray...Bake at 400 15 to 20 minutes or until golden brown...

Nutritional Information:

171 Calories (kcal); 6g Total Fat; (30% calories from fat); 14g Protein; 16g Carbohydrate; 36mg Cholesterol; 113mg Sodium