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Southwest Spanakopita Bites Recipe

Southwest Spanakopita Bites Recipe photo by Taste of Home

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“I'm a big fan of the southwest-style egg rolls served at restaurants and wanted to recreate them without the fat of deep frying. Phyllo dough was the solution! For a main dish, I fill small flour tortillas with the filling and bake," writes Marianne Shira of Osceola, Wisconsin.

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Southwest Spanakopita Bites Recipe

Prep: 40 min. Bake: 10 min.

Yield: 24 Servings

40 10 50

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 California 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 large 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. Meanwhile, mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers. Yield: 2 dozen (1/2 cup sauce).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 appetizer with 1 teaspoon sauce equals 50 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 103 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Southwest Spanakopita Bites

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Reviewed on Apr. 21, 2011 by hlillis

My family & I loved these! They took some time to make but it was easy enough. I am making them for the 2nd time in two weeks for another party. They were not hot and we like a kick to our food so I may add a little something to heat them up the next time I make them.

Reviewed on Mar. 30, 2011 by kraygoza

the filling itself is pretty good, though I did add chicken. The phyllo dough is way more of a pain than its worth! I ended up using crescent roll dough and baking in mini muffin pan. I didnt try making the avacado dip, I used 1/4 c. homemade ranch dressing mixed with one mashed avacado and it was great!!