GREEK SPINACH TRIANGLES

 

  • Cooking Time: 18 to 20
  • Servings: 24
  • Preparation Time:

Ingredients

  • 1 (10 oz) package frozen chopped spinach, thawed
  • ½ cup chopped onions
  • 1 clove garlic, minced
  • 3 oz feta cheese, finely crumbled
  • ½ cup fat-free cottage cheese
  • ½ tsp dried oregano
  • 12 sheets phyllo dough

Directions

  • Spray a cookie sheet with non-stick olive oil spray and set aside. Preheat oven to 375°F
  • Squeeze excess liquid from the spinach. Set the spinach aside.
  • Spray an unheated large skillet with olive oil no-stick spray.
  • Add the onions and garlic, cook and stir over medium heat about 3 minutes or until the onions are tender.
  • Remove from the heat and stir in the spinach.
  • In a large bowl, combine the feta cheese, cottage cheese and oregano.
  • Stir in the spinach mixture and set aside.
  • Place on sheet of the phyllo dough on a large piece of wax paper.
  • Spray the dough with the non-stick spray repeat layering and spraying the phyllo two more times for a total of 3 sheets. Cover the remaining sheets of phyllo with a damp towel to prevent drying out.
  • Cut the stack of prepared phyllo dough lengthwise into six strips.
  • For each filled triangle, spoon about 1 tbsp of the spinach mixture about 1 inch from the end of each strip.
  • Fold the end over the spinach mixture at a 45° angle.
  • Continue folding to form a triangle that encloses the spinach (like folding a flag)
  • Repeat for a total of 24 appetizers.
  • Place triangles on the prepared cookie sheet. Lightly spray them with the non-stick spray.
  • Bake 18-20 minutes or until golden brown.
  • Serve warm.

Notes

Greek Spinach Triangles (I got these recipes from my CDE - very tasty!)

Categories: Appetizer  Finger Food  Greek  Oven  Savory Pie  Stove 
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