Friday, June 26, 2015

Mini-Spanakopitas

Ingredients for 20 appetizers

For filling:
¼ cup 1% low-fat cottage cheese
¼ teaspoon black pepper
¼ teaspoon salt
1/3 cup (about 1 ½ ounces) feta cheese, crumbled
1 (10-ounce) package fresh spinach, coarsely chopped
1 tablespoon fresh lemon juice
1 ½ cups chopped green onions
1 ½ tablespoons chopped fresh or 1 ½ teaspoons dried dill
2 large egg whites, lightly beaten
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil

Remaining ingredients:
¼ teaspoon salt
1 large egg white
1 tablespoon olive oil
5 sheets frozen phyllo dough, thawed

Directions

Preheat oven to 350°.

To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.

Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.

Combine 1 tablespoon olive oil, ¼ teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 ½-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.

Place triangles, seam sides down, on a baking sheet. Bake at 350° for 20 minutes or until golden. 
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