The Spanakopita Triangles can be baked up to 3 hours in advance and set aside at room temperature up to several hours. Reheat in a 375ºF oven until crisp and heated through, about 8 minutes.

Ingredients:

²/³ cup crumbled reduced-fat feta cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
3 scallions, chopped
¼ cup snipped fresh dill
1 large egg white
¼ teaspoon black pepper
8 (12 × 17-inch) sheets frozen phyllo dough, thawed
2 tablespoons unsalted butter, melted

Directions:

Place oven rack in center of oven. Preheat oven to 375ºF. Spray baking sheet with nonstick spray.

With fork, mash feta in medium bowl. Add spinach, scallions, dill, egg white, and pepper, stirring until mixed well.

Lay 1 phyllo sheet on work surface with long side facing you (keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out); spray with olive oil nonstick spray. Top with another phyllo sheet and lightly spray. With pizza cutter or sharp knife, cut phyllo crosswise into 6 strips. Place scant 1 tablespoonful of spinach mixture at one end of each strip. Fold corner of phyllo up and over filling, then continue folding flagstyle to form triangle.


Arrange fi lled triangles on prepared baking sheet. Repeat with remaining filling and phyllo sheets, making a total of 24 triangles. Lightly brush tops of triangles with melted butter. Bake until golden brown, about 25 minutes. Serve hot or warm.