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Ingredients
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 4 ounces feta cheese, crumbled
- 1 egg white
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 12 sheets thawed frozen phyllo dough
- olive oil cooking spray
Details
Servings 12
Preparation
Step 1
In a medium sized bowl, combine spinach, cheese, egg white, garlic, salt, pepper, and nutmeg; mix well. Arrange one sheet phyllo dough on work surface; coat with dcooking spray. Arrange another sheet directly over first sheet; coat with cooking spray. Repeat with one more sheet. Cut phyllo stack lengthwise into 3-inch-wide strips.
Place a heaping tablespoon of spinach mixture at one end of the first strip about 1 inch from the edge. Fold the corner over it to make a triangle.Continue until whole strip is folded into a triangular packet. Coat the packet with cooking spray. Repeat procedure until all spinach mixture and phyllo dough are used. (If desired, freeze the triangles in a freezer bag for up to 3 weeks before baking.)
Preheat oven to 375°F. Arrange triangles in a single layer on a baking sheet coated with cooking spray. Bake 16 to 18 minutes (20 minutes if triangles are frozen) or until golden brown. Serve warm or at room temperature. (Triangles may be baked up to 1 day ahead and refrigerated. Reheat in a 350°F oven, 10 to 12 minutes.)
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