Greek Spinach Triangles

[Zazzy]

Greek Spinach Triangles

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.

Serves 24


Calories:   47
Fat:       1 gm
Carbs:       6 gm

[Pina]

Another good recipe,thank you !