Spanakopita Triangles
- Number of Servings: 36
Ingredients
Four 10oz bags fresh spinach, stemmed & chopped4 oz feta cheese, crumbled1/2 cup plain nonfat greek yogurt1 cup onion, pureed1 1/2 tsp dried dill 1/2 olive oil1/3 cup vegetable broth1 box whole-grain phyllo dough, thawed
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the spinach, feta, yogurt, onion puree, dill, olive oil and vegetable broth. Mix very well with your hands until all the ingredients are well incorporated. Set aside.
Unwrap the phyllo dough and cover it with a clean, damp kitchen towel. Remove 1 sheet of the phyllo and place it horizontally in front of you on a work surface. Using a pastry brush, lightly brush it with olive oil or use olive oil spray. Top this with another sheet of phyllo, and brush that sheet with some olive oil as well. Using a sharp knife, cut the phyllo into 6 strips (about 12 x 2¾ inches).
Place 1 heaping teaspoon of filling near one corner of a strip, and then fold the corner of the strip over to enclose the filling, forming a triangle (the way you would fold a flag). Continue folding, keeping the triangle shape intact. If you have a little phyllo overhang, simply brush it with olive oil and fold it onto itself. Place your phyllo triangle on the baking sheet and brush the top with more olive oil. Continue folding, keeping the triangle shape intact. If you have a little phyllo overhang, simply brush it with olive oil and fold it onto itself. Place your phyllo triangle on the baking sheet and brush the top with more olive oil. Continue making more triangles until you run out of phyllo dough or spinach filling.
Bake the spanakopita triangles for 10 to 15 minutes, or until golden brown. Cool slightly before serving.
Serving Size: 36 (1 triangle per serving)
Number of Servings: 36
Recipe submitted by SparkPeople user SLJGEMINI75.
In a large bowl, combine the spinach, feta, yogurt, onion puree, dill, olive oil and vegetable broth. Mix very well with your hands until all the ingredients are well incorporated. Set aside.
Unwrap the phyllo dough and cover it with a clean, damp kitchen towel. Remove 1 sheet of the phyllo and place it horizontally in front of you on a work surface. Using a pastry brush, lightly brush it with olive oil or use olive oil spray. Top this with another sheet of phyllo, and brush that sheet with some olive oil as well. Using a sharp knife, cut the phyllo into 6 strips (about 12 x 2¾ inches).
Place 1 heaping teaspoon of filling near one corner of a strip, and then fold the corner of the strip over to enclose the filling, forming a triangle (the way you would fold a flag). Continue folding, keeping the triangle shape intact. If you have a little phyllo overhang, simply brush it with olive oil and fold it onto itself. Place your phyllo triangle on the baking sheet and brush the top with more olive oil. Continue folding, keeping the triangle shape intact. If you have a little phyllo overhang, simply brush it with olive oil and fold it onto itself. Place your phyllo triangle on the baking sheet and brush the top with more olive oil. Continue making more triangles until you run out of phyllo dough or spinach filling.
Bake the spanakopita triangles for 10 to 15 minutes, or until golden brown. Cool slightly before serving.
Serving Size: 36 (1 triangle per serving)
Number of Servings: 36
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 64.8
- Total Fat: 4.2 g
- Cholesterol: 3.0 mg
- Sodium: 101.3 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.9 g
- Protein: 2.2 g
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