“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.
- 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
- 1/3 cup cubed avocado
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 1-1/2 teaspoons white vinegar
- 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).
Originally published as Southwest Spanakopita Bites in Light & Tasty December/January 2008, p35
Enjoy this recipe with a sparkling wine.
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