Spinach and Goat Cheese Triangles

[Guest guest]

recipe

 

 

 

Spinach and Goat Cheese Triangles From Skinny Chef 1 pound fresh spinach, washed

and rough chopped1 tablespoon olive oil1 small onion, minced2 tablespoons fresh

mint, minced1 teaspoon freshly grated nutmeg1/2 pound fresh goats cheese1 egg,

beaten1-16 oz frozen box of phyllo dough sheets, defrosted in the fridge

overnightWilt the spinach in a large, dry skillet over medium high heat. Place

in a colander to drain.In the same skillet, heat the olive oil over medium heat.

Sauté the onions until they are translucent (about 4-5 minutes). Squeeze the

excess water from the spinach and return it to the skillet with the onions.

Break the goat cheese up with your fingers and add it to the skillet along with

the mint and nutmeg, mixing the spinach well to coat. Season with salt and set

aside to cool.Preheat over to 375° F. Remove the phyllo dough from its box and

lay out on sheet. Cover remaining sheets with plastic to keep them from drying

out and becoming brittle. Spray the sheet with butter-flavored cooking spray.

With a pizza cutter, slice three or four even strips lengthwise. At the closest

edge, place 2 teaspoons of the spinach mixture on each strip. Lift one corner

and fold over diagonally to make a triangle, then continue to fold the edges

over, making an enclosed triangle with no opening. Repeat. Once all the

triangles are folded, spray the top with additional cooking spray.On two large

cookie sheets lined with parchment paper or aluminum foil, bake the bites 8-10

minutes until the outside is golden brown and the filling is warm. Serve

immediately.

 

God Bless

Rosie