1# bag frozen spinach
2 tbsp oil
1 small onion chopped
1 tsp garlic crushed
1 tsp chilli powder
1 tsp salt
1 large red pepper seeded and sliced
1 1/2 cup mushrooms roughly chopped (I like baby bella for flavor)
8 ounces low fat cream cheese*
Thaw and drain spinach; Set aside.
Heat oil in a wok or frying pan and fry the onion for 1-2 minutes. Add the garlic, chilli powder and salt. Fry for 2-3 minutes.
Add half the red peppers and mushrooms and continue to fry for 2-3 minutes.
Add the spinach and fry for 4-6 minutes, then add the cream cheese, followed by remaining red pepper slices. Fry for another 2 mins before serving, garnished with coriander leaves.
Thank you http://devikaskitchen.com for the photo and inspiration.
*Philly cream cheese is gluten free.