Cheesy Spinach Phyllo Triangles

Yield: Approximately 2 dozen small appetizers

Ingredients

• ½ cup chopped white onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon lemon zest
• ¼ teaspoon nutmeg
• 1½ cups (6 ounces) crumbled feta cheese
• 24 sheets phyllo dough (14 inches x 9 inches), preferably ready-to-use
• Butter-flavored cooking spray
• Cayenne pepper or black poppy seed for garnish

Procedure

1. Preheat oven to 375°F.
2. In a medium saute pan, heat olive oil over medium heat.
3. Add in onions and saute until translucent.
4. Add in garlic and saute until fragrant.
5. Stir in spinach, salt, pepper, and nutmeg. Heat until just warmed.
6. Remove from heat and cool slightly.
7. Mix in lemon zest and feta cheese.
8. Lay out one sheet of phyllo dough and cut in half length-wise. (Keep remaining phyllo covered with a slightly damp cloth to prevent drying.)
9. Spray each half with butter-flavored spray and lay one on top of each other.
10. Layer with one more sheet of phyllo cut in half and sprayed.
11. Place one tablespoon of spinach mixture on lower corner of each strip.
12. Fold dough over filling, forming a triangle.
13. Continue folding, like a flag, until you come to the end of each strip.
14. Spray with butter-flavored cooking spray and garnish with poppy seeds or a light sprinkle of cayenne pepper.
15. Continue forming packets with remaining phyllo and filling.
16. Bake for 15-20 minutes or until golden brown.
17. Serve warm.

Credits

Recipe by AccentHealth Chef Donna Brousseau.

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