1 package (10 ounces) frozen chopped spinach, defrosted. Place spinach in a strainer and press out excess liquid.
1/2 cup low fat Ricotta cheese 1 egg, beaten
1/3 cup grated Parmesan cheese
1/4 cup Ritz cracker crumbs (4 crackers)
In a large bowl, stir together all the ingredients until nicely blended. Divide mixture into 16 balls and flatten them slightly to form patties about 1/2-inch thick. Heat a lightly oiled non-stick skillet and cook dumplings until they are firm and browned on both sides. This will take about 15 minutes. (Important to use a non-stick skillet or dumpling will stick to the pan and you will wish you never started the whole thing.)
Serve warm with a spoonful of Yogurt Lemon & Chive Sauce (optional). Yields 16 dumplings and will serve 4 as a first course or 2 as a main course.
Yogurt, Lemon & Chive Sauce:
1/2 cup unflavored non-fat yogurt
1 tablespoon lemon juice
2 tablespoons chopped chives
1/4 teaspoon dried dill weed
Stir together all the ingredients until blended. Yields 1/3 cup.
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