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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 48 |
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Filled with three kinds of cheese and lots of spinach, these light little bites pack a delectable punch. Friends and family will think you fussed, but these starters come together quickly. âSherri Melotik, Oak Creek, Wisconsin Ingredients:
1/3 cup finely chopped onion |
1 tablespoon butter |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup grated parmesan cheese |
3/4 cup shredded part-skim mozzarella cheese |
3 tablespoons crumbled feta cheese |
2 eggs, lightly beaten |
2 tablespoons soft bread crumbs |
1/4 teaspoon salt |
1/4 teaspoon pepper |
12 sheets phyllo dough (14 inches x 9 inches) |
butter-flavored cooking spray |
Directions:
1. In a large skillet, saute onion in butter until tender. Stir in spinach; cook over medium-low heat just until spinach is wilted. Transfer to a large bowl; add the cheeses, eggs, bread crumbs, salt and pepper. Set aside.
2. Place one sheet of phyllo dough on a work surface with a long side facing you. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into four 9-in. x 3-1/2-in. strips.
3. Place 1 tablespoon filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
4. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling.
5. Place triangles on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until golden brown. Yield: 4 dozen.
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