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Ingredients
- 2 tsp olive oil
- 1 large onion, chopped
- 1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1 cup finely chopped cooked chicken breast
- 1/3 cup finely crumbled reduced fat feta cheese
- 1/4 cup chopped fresh dill
- 1 egg white
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 14 (12x17") sheets phyllo dough, thawed according to pkg directions if frozen
Details
Servings 14
Preparation
Step 1
1. Heat the oil in a large nonstick skillet over med. heat. Add the onion and cook, stirring frequently, until golden, about 7 min.
2. Combine the onion, spinach, chicken, feta, dill, egg white, salt and pepper in a med bowl until well mixed.
3. Preheat the oven to 375 degrees. Spray 2 jelly roll pans or baking sheets with nonstick spray.
4. Place 1 phyllo sheet on 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 tsp 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 min. Serve hot, warm or at room temp.
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