Spinach triangles
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
Sometimes called spanikopita, these spinach and cheese filled triangles are a popular and delicious Greek-inspired party appetizer. Our version, made light with fat-free cottage cheese, is just as crispy and flavorful as the original. Ready in a short 35 minutes, these are a great way to get kids in the kitchen, having them fill and fold the triangles. Serve these as a passed appetizer at a cocktail party or crispy pick-up as part of a brunch buffet. Make sure your triangles come out nice and crispy by ensuring the filling free of excess moisture.
Ingredients
Chopped frozen spinach
10 oz, thawed
Onion
1 medium
Garlic
1 clove(s), minced, 1/2 tsp
Feta cheese
3 oz, crumbled
Fat free cottage cheese
½ cup(s), drained
Dried oregano
½ tsp
Phyllo dough
3 sheet(s), (about 12 x 17 inches each)
Instructions
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 will 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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