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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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I love feta and and spinach so these are perfect... make 24 triangles Ingredients:
1 - 10 oz box frozen chopped spinach, thawed, squeezed dry |
2/3 c. crumbled reduced fat feta |
3 scallions, chopped |
1 large egg white |
1 1/2 tbsp fresh dill - 3/4 tsp dried dill |
1/4 tsp pepper |
8 (12 x 17 inch) sheets phyllo dough at room temperature |
2 tbsp olive oil |
Directions:
1. Preheat oven to 375
2. -Press spinach between paper towels to remove access moisture. In medium bowl, mash cheese with a fork, add spinach, scallions, egg white, dill and pepper. Stir until combined.
3. -Set stack of phyllo sheets at one side; keep covered with wax paper and damp towel while you work. Lay 1 phylo sheet in front of you and brush with oil. Top with another sheet and oil again. Cut crosswise into 6 long even strips. Put a small amount of the spinach at the end of each strip. Fold one corner up over filling, then continue folding in flag fashion, to form a triangle. Place on a baking sheet, and repeat until done.
4. -Brush all triangles with remaining oil, and sprinkle a little dill on top for garnish.
5. -Bake until golden brown, about 25 minutes.
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