These are similar to the spanakopita that my Greek neighbors in Pittsburgh used to make for parties, weddings, and graduations.
I use goat cheese instead of feta, because I love its creamy texture and tart flavor. I substituted melted butter for butter-flavored cooking spray to achieve the “skinny effect”.
Serves 8, makes about 24 pieces
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 teaspoon freshly grated nutmeg
- 1 pound fresh spinach, washed and rough chopped
- 2 tablespoons fresh mint, minced
- 1/2 pound fresh goats cheese, crumbled
- 1 egg, beaten
- 1-16 oz frozen box of filo dough sheets, defrosted in the fridge overnight
- Warm the olive oil in a large skillet over medium heat. Add the onions and nutmeg, and cook 3 to 4 minutes stirring often until the onions soften. Add the spinach along with 2 tablespoons of water. Cover and cook 1 minute or until the spinach wilts. Stir in the mint and set aside. Place the egg in a shallow bowl. When the spinach is cool stir in the cheese.
- Cut the whole stack of thawed filo lengthwise into quarters. Each strip will be about 3 1/2 inches wide. Working with 1 filo strip at a time and keeping the others covered with a barely damp towel, place the filo strip on a dry work surface.
- Place about 1 tablespoon of the filling 1 inch from the bottom edge. Fold the lower right corner of the pastry up and over the filling, forming a triangle. Roll the triangle straight forward, then again on a diagonal. Continue folding, forming a triangle each time, until you reach the end of the strip. Brush the edge of the strip with the egg to seal. Transfer to a prepared baking sheet.
- Preheat the oven to 350F. Coat the tops of the triangles with the cooking spray. Bake 8 to 10 minutes or until the triangles are golden and the filling is warm. Serve immediately.
Nutritional Stats Per Serving (3 pieces): 54 calories, 3 g protein, 4 g carbohydrates, 3 g fat (2 g saturated), 13 mg cholesterol, 1 g fiber, 76 mg sodium.
Weight Watchers® Points Plus: 1