Spinach Filled Turkey Tenderloins

In small nonstick skillet, over medium-high heat, sauté onion and garlic in oil 2 minutes or until onion is translucent.

In medium bowl, combine onion mixture, spinach, ricotta cheese, salt and pepper. If desired, may be made ahead to this point, covered and refrigerate overnight.

Bundles: cut each tenderloin half lengthwise. Spoon 1/4 spinach filling on four tenderloin bottoms; top filling with remaining four tenderloin halves.

Gently remove phyllo sheets from package and layer in a stack. Cut stack of phyllo sheets into 4 (9-X 7-inch) rectangles. Work with 1 rectangle stack of phyllo at a time. (Keep remaining phyllo covered with a damp cloth following package directions.) On dry surface, separate phyllo sheets and coat each sheet lightly with nonstick spray; restack.

Center stuffed tenderloins half in middle of phyllo stack. Fold edges of phyllo over tenderloin to encase. Place bundle, seam-side-down, on lightly greased 10-X 15-inch cookie sheet.

Repeat steps 4 and 5 with remaining 3 phyllo stacks. Brush each bundle with magarine. Bake at 350 degrees F for 25 to 30 minutes or until bundles are lightly browned and the internal temperature reaches 165 degrees F.

In blender or food processor, fitted with steel blade, puree tomatoes and wine.

In small saucepan, over medium-high heat, bring mixture to a boil. Remove from heat and stir in sour cream. Over low heat, warm mixture until heated throughout.

To serve, spoon 1/4 cup tomato sauce on each warmed dinner plate and top with a phyllo bundle. Garnish with fresh herbs.