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Greek Spinach Triangles


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Member since 2006

Serves 24 | Prep Time | Cook Time 18 to 20

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


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.


Pairs Well With


Notes

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

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