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Spinach Phyllo Triangles

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

12 ServingsPrep: 30 min. Bake: 15 min.

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.

2 of 2

Spinach Phyllo Triangles (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer