Mini Spanakopita (Greek Spinach Pies)
This is from Cooking Light. I haven't tried it yet, but it looks really good and hopefully is a good substitute for the higher calorie version.
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INGREDIENTS
NutritionFor the Filling
- 1
- 1⁄3
- 1⁄4
- 2tablespoons grated parmesan cheese
- 2teaspoons olive oil
- 1 1⁄2
- 1 1⁄2tablespoons dried dill
- 1tablespoon fresh lemon juice
- 1⁄4teaspoon salt
- 1⁄4teaspoon black pepper
- 2large egg whites, lightly beaten
For the Remaining Ingredients
- 1tablespoon olive oil
- 1⁄4teaspoon salt
- 1large egg white
- 5
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DIRECTIONS
- Preheat oven to 350 degrees F.
- 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, 1/4 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 1/2-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 degrees F for 20 minutes or until golden.
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