Greek Spinach Triangles
INGREDIENTS
  • Cooking Time: 18 to 20
  • Servings: 24
  • 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
  1. Spray a cookie sheet with non-stick olive oil spray and set aside. Preheat oven to 375°F
  2. Squeeze excess liquid from the spinach. Set the spinach aside.
  3. Spray an unheated large skillet with olive oil no-stick spray.
  4. Add the onions and garlic, cook and stir over medium heat about 3 minutes or until the onions are tender.
  5. Remove from the heat and stir in the spinach.
  6. In a large bowl, combine the feta cheese, cottage cheese and oregano.
  7. Stir in the spinach mixture and set aside.
  8. Place on sheet of the phyllo dough on a large piece of wax paper.
  9. 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.
  10. Cut the stack of prepared phyllo dough lengthwise into six strips.
  11. For each filled triangle, spoon about 1 tbsp of the spinach mixture about 1 inch from the end of each strip.
  12. Fold the end over the spinach mixture at a 45° angle.
  13. Continue folding to form a triangle that encloses the spinach (like folding a flag)
  14. Repeat for a total of 24 appetizers.
  15. Place triangles on the prepared cookie sheet. Lightly spray them with the non-stick spray.
  16. Bake 18-20 minutes or until golden brown.
  17. Serve warm.
RECIPE BACKSTORY
Greek Spinach Triangles (I got these recipes from my CDE - very tasty!)