Mini-Spanakopitas (Greek Spinach Pies) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Make an easy Greek appetizer recipe that's sure to please your guests. Ingredients:
1 (10-ounce) package fresh spinach, coarsely chopped |
1/3 cup (about 1 1/2 ounces) feta cheese, crumbled |
1/4 cup 1% low-fat cottage cheese |
2 tablespoons grated parmesan cheese |
2 teaspoons olive oil |
1 1/2 cups chopped green onions |
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 large egg whites, lightly beaten |
remaining ingredients |
1 tablespoon olive oil |
1/4 teaspoon salt |
1 large egg white |
5 sheets frozen phyllo dough, thawed |
Directions:
1. Preheat oven to 350°.
2. To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
3. Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
4. Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
5. Place triangles, seam sides down, on a baking sheet. Bake at 350° for 20 minutes or until golden.
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