Spinach and feta triangles
Few can resist the combination of dough, spinach, and cheese. Try this recipe for a glorious trio of ingredients for any meal: morning, noon or night.
Preparation time 40 minutes plus 15 minutes draining
Cooking time 25 minutes
Makes 24
Your list
- 110 g (4 oz) 1% cottage cheese
- 110 g (1/2 c) chopped onions
- 1 garlic clove, pressed
- 1 pkg (275 g) frozen chopped spinach, thawed and squeezed dry
- 2 ml (1/2 tsp) dried oregano
- Pinch of ground nutmeg
- 75 g (1/3 c) feta cheese, finely crumbled
- 12 sheets phyllo dough, thawed if frozen
Getting started
1. Drain the cottage cheese in a fine-mesh sieve in the sink for 15 minutes.
2. Meanwhile, coat a large skillet with cooking spray and heat over medium heat.
3. Add the onions and cook until soft, three to four minutes. Add the garlic and cook for one minute.
4. Remove from the heat and stir in the spinach, oregano and nutmeg.
5. Transfer the drained cottage cheese to a large bowl and stir in the feta cheese and spinach mixture.
6. Preheat the oven to 190°C (375°F). Coat a baking sheet with cooking spray. Set a sheet of phyllo on a large piece of parchment or wax paper. Coat the phyllo with cooking spray. Repeat layering and spraying the phyllo two more times (three sheets of phyllo total).
7. Cover the remaining phyllo with a damp cloth to keep it from drying out as you work. Cut the stack of sprayed phyllo lengthwise into six strips.
Stuff, cut and fold
1. For each triangle, spoon about 15 millilitres (one tablespoon) of the filling about 2.5 centimetres (one inch) from the end of each strip.
2. Fold the end over the filling at a 45° angle, as if folding up a flag. Continue folding to form a triangle that encloses the filling.
3. Transfer to the prepared baking sheet.Repeat the process of stacking, spraying and cutting three sheets of phyllo.
4. Repeat the filling-and-folding process then transfer to the baking sheet. Repeat until all of the phyllo and filling is used.
5. Coat the triangles with cooking spray and bake until golden brown, 18 to 20 minutes. Serve warm.
Nutritional information per serving: 46 Calories, 1 g Fat (1 g Saturated Fat), 6 g Carbs, 2 g Protein, 0 g Fibre, 3 mg Chol, 116 mg Sodium, 36 mg Calcium
Chef's tip
Baked phyllo dough becomes crisp and irresistibly flaky. But it's typically slathered with layer after layer of melted butter or oil. Cooking spray reduces the calories dramatically.
If you like the taste of butter, use butter-flavoured cooking spray. Be sure to keep the phyllo covered with a damp cloth as you work. Otherwise, it can become brittle.
Consider adding tomatoes to this unique treat and then enjoy for either breakfast, lunch, or dinner.
