Spinach Triangles
Source of Recipe
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Recipe Introduction
Points: 1
Servings: 12
To ensure these appetizers are crispy, make sure to use fat-free cottage cheese drained of any excess water. Spray the phyllo well and work with it quickly, so it does not dry out.
List of Ingredients
10 oz chopped frozen spinach, thawed
1 medium onion(s)
1 medium garlic clove(s), minced, 1/2 tsp
3 oz feta cheese, crumbled
1/2 cup fat-free cottage cheese, drained
1/2 tsp dried oregano
3 sheet phyllo dough, (about 12 x 17 inches each)
Recipe
1. Squeeze excess liquid from the spinach and set aside.
2. Coat an unheated large skillet with cooking spray. Add the onions and garlic. Cook over medium-high heat until onions are tender, about 3 minutes. Remove from heat and stir in the spinach.
3. In a large bowl, combine the feta cheese, cottage cheese and oregano. Stir in the spinach mixture.
4. Preheat the oven to 375°F (175°C). Coat a baking sheet with cooking spray and set aside. Place one sheet of phyllo dough on a piece of wax paper; coat evenly with spray. Repeat layering and spraying the phyllo two more time (you’ll use a total of 3 sheets).
5. Cut the stack of prepared phyllo dough horizontally into six strips, then vertically into 4 strips. You should end up with 24 squares. Place a teaspoon of spinach filling into the centre of each square and fold it in half so that your square is now a triangle.
6. Transfer the filled triangles to the prepared baking sheet. Coat with spray. Bake until golden brown, 15 minutes. Yields 2 triangles per serving.
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