Spinach Phyllo Triangles Recipe

Spinach Phyllo Triangles Recipe photo by Taste of Home

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These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.—Mrs. Jody McIntyre, Burns Lake, British Columbia

This recipe is:

Healthy

Diabetic Friendly

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Spinach Phyllo Triangles Recipe

Prep: 30 min. Bake: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

1/2 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon dried oregano
1-1/2 cups (6 ounces) crumbled feta cheese
12 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray

Directions

In a nonstick skillet coated with cooking spray, cook onion until
tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside.
Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips.
Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling.
Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm. Yield: 2 dozen.

Nutritional Facts 2 appetizers equals 74 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 199 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Spinach Phyllo Triangles in Light & Tasty October/November 2006, p58

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia