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Spinach and chicken triangles

2
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
14
Difficulty
Moderate
The combination of spinach, feta, onion and seasonings encased in phyllo is a Greek favorite known as spanakopita. Our American version adds chicken for a heartier appetizer, ready for a whopping 14 guests in just 40 minutes. In the Mediterranean, it is popular street food sold in various shapes and sizes. To ensure that the filling is the right texture, be sure to squeeze all of the moisture out of the spinach. If you are fond of fresh mint, it makes a great addition to the filling. Try for a cocktail party starter or serve for big game day gatherings. Though working with phyllo dough can seem daunting, it is quite easy when all your elements are prepared and your phyllo is thawed. Be sure to have a damp paper towel handy to cover the unused phyllo to keep it moist.

Ingredients

Olive oil

2 tsp

Onion

1 large, chopped

Chopped frozen spinach

10 cup(s), thawed and squeezed dry

Cooked skinless boneless chicken breast

1 cup(s), chopped, finely chopped

Reduced fat feta cheese

⅓ cup(s), crumbled

Dill

¼ cup(s), fresh, chopped

Egg whites

1 large

Table salt

¼ tsp

Black pepper

⅛ tsp, freshly ground

Phyllo dough

14 sheet(s), thawed according to package directions if frozen (12 x 17-inches each)

Instructions

  1. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until golden, about 7 minutes.
  2. Combine the onion, spinach, chicken, feta cheese, dill, egg white, salt, and pepper in a medium bowl until well mixed.
  3. Preheat the oven to 375°F. Spray 2 jelly-roll pans or baking sheets with nonstick spray.
  4. Place 1 phyllo sheet on a work surface. Cover the remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray. Cut it lengthwise into 4 strips. Put a rounded teaspoon of the spinach mixture in one corner of each phyllo strip and fold the phyllo diagonally over the filling to form a triangle. Continue to fold the phyllo (as if folding a flag) to the end of the strip. Place the phyllo triangles, seam-side down, in a jelly-roll pan. Cover with a damp paper towel to prevent the phyllo from drying out. Repeat with the remaining phyllo and filling to make a total of 56 triangles.
  5. Bake the triangles until the phyllo is puffed and golden, about 15 minutes. Serve it hot, warm, or at room temperature. Yields 4 per serving.

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