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Greek Spinach Triangles

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Serves 24 | Prep Time | Cook Time 18 to 20

Why I Love This Recipe

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

Ingredients You'll Need

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.

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