Beggar's Purse Mediterranean

4 scallions
1 10oz pkg frozen chopped spinach, thawed and squeezed dry
4 oz reduced-fat goat cheese
4 kalamata olives, pitted and chopped
2 TBSP chopped dill
4 sheets phyllo dough, at room temp

Preheat oven to 375 degrees. Spray baking sheet with nonstick spray.

Cut the green tops off the scallions. Cook the tops in boiling water 2 minutes. Drain and plunge into ice water. Drain; set aside. Finely chop the remaining white part of the scallions. Combine the chopped scallions, spinach, goat cheese, olives and dill in a bowl.

Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place 1 phyllo sheet on a clean, dry work surface; lightly spray with nonstick spray. Top with a second phyllo sheet; cut into 4 rectangles. Spoon 1/8 of the filling in the center of each square. Gather the 4 corners of phyllo, and crimp to seal, forming a purse. Tie one scallion strip arond the top of each purse. Repeat with the remaining phyllo, filling, and scallions strips.

Place the purses on the baking sheet. Bake until golden brown and heated through, about 12 min.

Serving size: 1 purse, serves8

2 points each