MILLSTONE May 2018.2

FOOD & DINING

PATIO DINING NowAvailable!

Wine Down WEDNESDAYS *With purchase of entree. Not valid with any other promotion or with Happy Hour. 1/2 PRICE Bottles ofWine* MAY 24 TH FERRARI CARANO JUNE 28 TH ROBERT MONDAVI JULY 26 TH FLOWERS FIVE COURSE Food and Wine Pairing Dinner Reservations very limited.

Voted Best Resturant 2017

RESTAURANT & PIZZERIA

Book Your Reservation/ Next Event call 732-577-0001

1240 ROUTE 130 SOUTH ROBBINSVILLE, NJ 08691 609.448.0020 www.lolanj.com

Monday – Thursday Friday & Saturday

11:30am - 10:00pm 11:30am - 11:00pm 1:00pm - 9:00pm

$ 10 OFF WITH MINIMUM PURCHASE OF $45 Cannot be combined with any other offers. Sunday-Friday Expires 6/15/18 RESTAURANT&PIZZERIA

Sunday

Hours: Monday -Thursday 11am-9:30pm Friday - Saturday 11am-10:30pm Sunday 12pm-9:00 pm

618 Park Ave. Freehold , NJ 07728 www.618nj.com

1240ROUTE130SOUTH ROBBINSVILLE,NJ08691 609.448.0020 www.lolanj.com

Owner/Chef - Christopher Dutka

Low Calorie Spinach Pie Everyone is sure to enjoy this special Greek recipe. The flaky crust and gooey cheese is great for a main dish, side dish or appetizer. To top it all off, it takes just 15 minutes to prepare! Ingredients: • 18 servings cooking spray, or enough to coat pan and dough • 2 tsp olive oil • 4 (10-ounce) packages chopped frozen spinach, thawed and squeezed to remove excess water

• 8 oz. egg whites (8 egg whites) • 4 oz. feta cheese, crumbled • 1 tbsp. grated Parmesan cheese • 1/4 tsp salt • 1/4 tsp black pepper • 1-pound frozen phyllo dough, thawed according to package directions

• 1 cup onions, finely chopped • 2 tbsp. parsley, fresh, chopped • 1/8 tsp ground nutmeg Directions: 1. Coat a 9 x 13-inch baking pan with cooking spray. 2. Heat oil in a large nonstick skillet over medium-high heat. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg whites, cheeses and salt and pepper; mix well. 3. Lay 1 sheet of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray. Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border. 4. Using a sharp knife, cut into 8 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes. 5. Preheat oven to 375 F. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom.

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The Millstone Times

May 2018