Southwest Spanakopita Bites

By bakers_delight85

Ingredients

• Sauce:
• 2 Tbsp. finely chopped sweet red pepper
• 1 green onion, finely chopped
• 1 tsp. canola oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans, rinsed and drained
• 1 Tbsp. chopped seeded jalapeno pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 tsp. salt
• 8 sheets phyllo dough (14 inches x 9 inches)
• Butter-flavored cooking spray
• 1/3 cup cubed avocado
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 1 1/2 tsp. white vinegar

Details

Servings 2

Preparation

Step 1

In a small skillet, saute red pepper and onion in oil until tender. Transfer to a small bowl; stir in 1/2 cup spinach. Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt.
Place one sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14 in.x 3 in. strips.
Place a scant Tbsp. of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of the strip. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining filling and filling.
Place triangles on baking sheets coated with cooking spray. Bake at 375 degrees for 10-12 minutes until golden brown. Mash avocado with mayonnaise, sour cream and vinegar. Serve with warm appetizers.