Spinach Phyllo Triangles
Spinach Phyllo Triangles might be just the hor d'oeuvre you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 213 calories, 3g of protein, and 17g of fat. Only If you have reduced fat feta cheese, pepper, ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.
Instructions
Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
In a 2-quart saute pan over medium heat, melt butter.
Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes.
Add ouzo and simmer for another 5 minutes.
Remove from heat and stir in ricotta and feta cheeses and the pepperoncini.
Let cool and then refrigerate for 20 minutes or more.
Preheat oven to 375 degrees F.
In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.