Southwest Spanakopita Bites Recipe

Ingredients

• 2 tablespoons finely chopped sweet red pepper
• 1 green onion, finely chopped
• 1 teaspoon canola oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans, rinsed and drained
• 1 tablespoon chopped seeded jalapeno pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 8 sheets phyllo dough (14 inches x 9 inches)
• Butter-flavored cooking spray
• SAUCE:
• 1/3 cup cubed avocado
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 1-1/2 teaspoons white vinegar

Directions

• In a small skillet, saute red pepper and onion in oil until tender. Transfer to a small bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt.
• Place one sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14-in. x 3-in. strips.
• Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
• Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling.
• Place triangles on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until golden brown. Mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers. Yield: 2 dozen (1/2 cup sauce).

Southwest Spanakopita Bites published in Light & Tasty December/January 2008, p35