Ingredients:
2 tablespoons seasoned rice vinegar
2 tablespoons lime juice
2 tablespoons hoisin sauce
2 tablespoons minced peeled fresh ginger
1 tablespoon Asian fi sh sauce
8 (8-inch) rice-paper rounds
2 cups lightly packed thinly sliced romaine lettuce
1/3 cup lightly packed fresh mint leaves
1/3 cup lightly packed fresh cilantro leaves
1/3 cup lightly packed fresh basil leaves
½ pound cooked lobster meat, cut into
½-inch pieces
Directions:
To make dipping sauce, whisk together vinegar, lime juice, hoisin sauce, ginger, and fi sh sauce in small bowl.
Soak rice-paper rounds, 1 at a time, in large bowl of hot water just until softened, 10–30 seconds. Drain on paper towels.
Toss together lettuce, mint, cilantro, and basil in medium bowl.
Place 4 softened rice-paper rounds on work surface. Put about ¼ cup of lobster meat along center of each wrapper; top each with ½ cup of lettuce mixture. Fold in sides of each wrapper and roll up tightly to enclose filling. Cut each roll in half on diagonal. Serve with dipping sauce.
Ingredients:
1 pound medium shrimp, peeled and deveined
½ cup light sour cream
¼ cup finely chopped onion
2 tablespoons drained chopped pimiento
1 tablespoon prepared horseradish
¼ teaspoon black pepper
2 cups lightly packed thinly sliced romaine lettuce
Lemon wedges
Directions:
Bring large pot of water to boil. Add shrimp and cook, stirring once or twice, just until opaque in center, about 3 minutes. Drain in colander, then rinse under cold running water. Drain again. Pat dry with paper towels.
To make horseradish sauce, whisk together sour cream, onion, pimiento, horseradish, and pepper in small bowl.
Pile ½ cup of lettuce on each of 4 plates. Divide shrimp evenly among plates and top each serving with ¼ cup of sauce. Serve with lemon wedges.
Ingredients:
1 tablespoon olive oil
4 garlic cloves, minced
24 large shrimp (about 1 pound), peeled and deveined
¾ teaspoon dried oregano
1/8 teaspoon red pepper flakes
Directions:
Heat oil in very large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Increase heat to medium-high; add shrimp and sprinkle with oregano and pepper flakes. Cook, stirring, until shrimp are just opaque throughout, about 2 minutes. Serve hot or warm.
Pile the seviche evenly into 4 Boston or butter lettuce cups for a special presentation.
1 pound sushi-grade tuna, cut into ½-inch cubes
²/³ cup lime juice
1 large tomato, seeded and chopped
1 small red onion, very thinly sliced
¼ cup chopped fresh cilantro
½–1 jalapeño pepper, seeded and minced Grated zest of ½ orange
½ teaspoon salt
Mix together tuna and lime juice in large glass bowl. Cover and refrigerate, stirring several times, until tuna is opaque, about 1 hour. Drain tuna and transfer to serving bowl; discard marinade.
Add all remaining ingredients to tuna; toss to mix well.
Ingredients:
1 pound sushi-grade tuna, cut into ½-inch cubes
²/³ cup lime juice
1 large tomato, seeded and chopped
1 small red onion, very thinly sliced
¼ cup chopped fresh cilantro
½–1 jalapeño pepper, seeded and minced Grated zest of ½ orange
½ teaspoon salt
Directions:
Mix together tuna and lime juice in large glass bowl. Cover and refrigerate, stirring several times, until tuna is opaque, about 1 hour. Drain tuna and transfer to serving bowl; discard marinade.
Add all remaining ingredients to tuna; toss to mix well.
Ingredients:
1 (8-ounce) package white or cremini mushrooms, sliced
1 cup thinly sliced red onion
2 teaspoons chopped fresh thyme or ½ teaspoon dried
½ teaspoon salt
1/8 teaspoon black pepper
1 pound cooked duck breast, skin removed and breast thinly sliced
4 ounces soft goat cheese, crumbled
4 (8-inch) fat-free flour tortillas
½ cup chutney, such as Major Grey’s
Directions:
Spray large nonstick skillet with nonstick spray; set over medium-high heat. Add mushrooms, onion, thyme, salt, and pepper; cook until mushroom juice is evaporated, about 8 minutes. Transfer to bowl. Wipe skillet clean.
Layer one-fourth of duck, mushroom mixture, and goat cheese on one half of each tortilla; fold unfi lled half of tortilla over fi lling. Spray with nonstick spray.
Spray skillet with nonstick spray; set over medium-high heat. Place 2 quesadillas, sprayed side down, in skillet; cook, until browned in spots, about 3 minutes. Spray quesadillas with nonstick spray; turn. Cook until heated through, about 2 minutes. Repeat. Cut each quesadilla into 4 wedges; serve with chutney.
Ingredients:
1 yellow or orange bell pepper, cut into thin strips
4 (¼-pound) turkey cutlets
1 teaspoon chili powder
¼ teaspoon salt
4 scallions (green part only)
Directions:
Preheat oven to 450°F.
Spread bell pepper strips on baking sheet and lightly spray with nonstick spray. Roast until softened, about 10 minutes. Let cool.
Meanwhile, place cutlets on work surface with long sides facing you. Sprinkle with chili powder and salt; turn cutlets over. Arrange one-fourth of bell pepper strips and scallions across each cutlet and roll up to form 4 rolls. (Ends of scallions and bell pepper strips should protrude from each roll.) Secure rolls with toothpicks.
Spray large cast-iron or ovenproof nonstick skillet with nonstick spray and set over mediumhigh heat. Add turkey rolls and cook until browned on all sides, about 3 minutes. Transfer skillet to oven and roast until turkey is cooked through, about 10 minutes.
Ingredients:
3 tablespoons creamy peanut butter
2 teaspoons sugar
2 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons rice wine vinegar
Several drops Sriracha (hot chili sauce)
1 tablespoon chopped fresh cilantro
2 (5-ounce) skinless boneless chicken breasts, each cut into 8 lengthwise strips
Directions:
Soak 8 (12-inch) wooden skewers in water at least 30 minutes. Line rack of broiler pan with foil and spray with nonstick spray.
To make peanut sauce, whisk together peanut butter, sugar, and garlic in small bowl until smooth. Add soy sauce, water, vinegar, and Sriracha, whisking until blended. Transfer to serving bowl and sprinkle with cilantro.
Preheat broiler.
Thread chicken onto skewers and spray with nonstick spray. Arrange skewers on rack of broiler pan and broil 5 inches from heat until cooked through, about 4 minutes per side. Serve with peanut sauce.
This flavorful beef mixture can be used as a stuffing for vegetables, including zucchini, tomatoes, bell peppers, and baby eggplant.
1 onion, chopped
2 garlic cloves, minced
1 pound lean ground beef (7% fat or less)
¼ cup sliced pitted green olives
1 tablespoon chili powder
2 teaspoons ground cumin
¼ cup chopped fresh cilantro
2 tablespoons red wine vinegar
¾ teaspoon salt
¾ teaspoon black pepper
8 Boston lettuce leaves
Spray large nonstick skillet with nonstick spray and set over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add beef and cook, breaking it apart with spoon, until browned, about 5 minutes.
Add olives, chili powder, and cumin to skillet; cook, stirring, 2 minutes. Add cilantro, vinegar, salt, and pepper; cook, stirring constantly, until vinegar is evaporated, about 30 seconds.
Spoon about ¹/³ cup of picadillo onto each lettuce leaf and arrange on platter.
Ingredients:
1 onion, chopped
2 garlic cloves, minced
1 pound lean ground beef (7% fat or less)
¼ cup sliced pitted green olives
1 tablespoon chili powder
2 teaspoons ground cumin
¼ cup chopped fresh cilantro
2 tablespoons red wine vinegar
¾ teaspoon salt
¾ teaspoon black pepper
8 Boston lettuce leaves
Directions:
Spray large nonstick skillet with nonstick spray and set over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add beef and cook, breaking it apart with spoon, until browned, about 5 minutes.
Add olives, chili powder, and cumin to skillet; cook, stirring, 2 minutes. Add cilantro, vinegar, salt, and pepper; cook, stirring constantly, until vinegar is evaporated, about 30 seconds.
Spoon about ¹/³ cup of picadillo onto each lettuce leaf and arrange on platter.
Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
½ teaspoon black pepper
1 (9-ounce) package frozen artichoke hearts, cooked according to package directions and drained
12 thin slices prosciutto (about ¼ pound)
½ small cantaloupe, peeled, seeded, and cut into 12 wedges
2 ounces mozzarella cheese, cut into ½-inch dice
½ fennel bulb, thinly sliced
2 plum tomatoes, sliced
10 fresh basil leaves, thinly sliced
12 Kalamata olives
8 ounces Italian bread, cut into
12 slices and toasted
Directions:
Whisk together vinegar, oil, garlic, and pepper in medium bowl. Add artichoke hearts and toss to coat. Let stand 10 minutes.
Wrap slice of prosciutto around each cantaloupe wedge.
Drain artichoke hearts; reserve dressing. Pile artichokes at one end of large platter. Arrange prosciutto-wrapped melon at other end of platter and arrange mozzarella, fennel, and tomatoes in piles in middle. Drizzle reserved dressing and basil over cheese, fennel, and tomatoes. Scatter Kalamata olives on platter and serve with toasts.
Ingredients:
¼ cup crumbled soft goat cheese
1 large plum tomato, chopped cup chopped roasted red pepper
1 small onion, chopped
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 (1-pound) eggplant, cut lengthwise into 8 slices
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint
Directions:
Stir together goat cheese, tomato, roasted pepper, onion, oregano, ¼ teaspoon of salt, and the black pepper in medium bowl.
Spray grill rack with olive oil nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
Lightly spray eggplant slices with nonstick spray and sprinkle with remaining ¼ teaspoon salt. Place eggplant on grill rack and grill until well marked and tender, about 3 minutes per side. Transfer to plate; let cool.
To assemble rollups, spoon about 2 tablespoons of tomato mixture on wider end of each slice of eggplant. Roll up tightly and place, seam side down, on platter. Drizzle oil over rollups and sprinkle with mint.
Nori, crisp, paper-thin sheets of dried seaweed, can be found in health food and specialty food stores. Once moistened with sushi rice, the sheets become flexible and easy to roll up.
2¼ cups water
2 cups sushi rice, rinsed and drained
½ cup seasoned rice vinegar
1 tablespoon sesame seeds, toasted
3 tablespoons warm water
2 tablespoons reduced-sodium soy sauce
2 teaspoons wasabi powder
1 teaspoon Asian (dark) sesame oil
1 teaspoon grated peeled fresh ginger
4 (7 × 8-inch) nori sheets
½ cucumber, peeled and cut into thick matchsticks
½ avocado, peeled, pitted, and cut into thick matchsticks
¼ pound surimi (imitation crab), cut into thick matchsticks
Combine water and rice in medium saucepan and bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl. Add vinegar and sesame seeds, stirring until mixed well. Let rice mixture cool to room temperature.
Meanwhile, to make dipping sauce, whisk together warm water, soy sauce, wasabi, sesame oil, and ginger in serving bowl.
To make sushi rolls, place 1 nori sheet, shiny side down, on sushi rolling mat with one long side facing you. With damp hands spread 1 cup of seasoned rice over nori, leaving ½- inch border at long side farthest away. Make ¼-inch-deep indentation along length of rice; layer one-fourth of cucumber, avocado, and surimi in indentation.
Holding fi lling in place with your fi ngers, roll mat away from you until ends of nori overlap, forming tight cylinder. Applying gentle but even pressure to mat, remove sushi roll from mat. With very sharp knife, cut sushi into 6 pieces, wetting knife between cuts. Repeat with remaining nori, rice, cucumber, avocado, and surimi, making a total of 24 pieces of sushi. Serve with dipping sauce.
Ingredients:
2¼ cups water
2 cups sushi rice, rinsed and drained
½ cup seasoned rice vinegar
1 tablespoon sesame seeds, toasted
3 tablespoons warm water
2 tablespoons reduced-sodium soy sauce
2 teaspoons wasabi powder
1 teaspoon Asian (dark) sesame oil
1 teaspoon grated peeled fresh ginger
4 (7 × 8-inch) nori sheets
½ cucumber, peeled and cut into thick matchsticks
½ avocado, peeled, pitted, and cut into thick matchsticks
¼ pound surimi (imitation crab), cut into thick matchsticks
Directions:
Combine water and rice in medium saucepan and bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl. Add vinegar and sesame seeds, stirring until mixed well. Let rice mixture cool to room temperature.
Meanwhile, to make dipping sauce, whisk together warm water, soy sauce, wasabi, sesame oil, and ginger in serving bowl.
To make sushi rolls, place 1 nori sheet, shiny side down, on sushi rolling mat with one long side facing you. With damp hands spread 1 cup of seasoned rice over nori, leaving ½- inch border at long side farthest away. Make ¼-inch-deep indentation along length of rice; layer one-fourth of cucumber, avocado, and surimi in indentation.
Holding fi lling in place with your fi ngers, roll mat away from you until ends of nori overlap, forming tight cylinder. Applying gentle but even pressure to mat, remove sushi roll from mat. With very sharp knife, cut sushi into 6 pieces, wetting knife between cuts. Repeat with remaining nori, rice, cucumber, avocado, and surimi, making a total of 24 pieces of sushi. Serve with dipping sauce.
Ingredients:
1 teaspoon canola oil
¼ pound ground skinless turkey breast
1 cup canned red kidney beans, rinsed and drained
1 small onion, fi nely chopped
1 (14-ounce) can diced green tomatoes with green chiles, drained
2 teaspoons Mexican or taco seasoning
6 ounces reduced-fat restaurant-style tortilla chips
¾ cup shredded reduced-fat Cheddar cheese
12 pitted black olives, sliced
¼ cup sliced pickled jalapeño peppers, drained
½ cup fat-free sour cream
Directions:
Preheat oven to 425ºF. Spray baking sheet with nonstick spray.
Heat oil in large nonstick skillet over medium-high heat. Add turkey, red kidney beans, and onion; cook, breaking turkey apart with wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes and Mexican seasoning; cook until slightly thickened, about 5 minutes. Keep warm.
Place tortilla chips on prepared baking sheet in single layer. Top evenly with turkey mixture; sprinkle evenly with Cheddar, olives, and jalapeños. Bake until cheese is melted, about 5 minutes. Pile nachos on serving platter. Serve with sour cream.
Packages of naan can be found in the specialty bread section in supermarkets.
3 tablespoons lemon juice
1½ teaspoons extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons chopped fresh thyme or ½ teaspoon dried
½ teaspoon salt
2 zucchini, cut crosswise in half, then lengthwise into ¼-inch slices
3 whole wheat naan flat breads
½ cup crumbled soft goat cheese, at room temperature
Combine lemon juice, oil, garlic, thyme, and salt in large zip-close plastic bag; add zucchini. Squeeze out air and seal bag; turn to coat zucchini. Let stand 30 minutes.
Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium high fire using direct method.
Place zucchini on grill rack and grill until tender, about 2 minutes per side. Transfer to plate. Place naan on grill rack and grill until lightly crisped on bottom, about 2 minutes.
Turn naan over; sprinkle evenly with goat cheese and top with zucchini. Grill, covered, until naan are lightly charred on bottom, about 3 minutes longer. Cut naan crosswise in half.
Ingredients:
3 tablespoons lemon juice
1½ teaspoons extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons chopped fresh thyme or ½ teaspoon dried
½ teaspoon salt
2 zucchini, cut crosswise in half, then lengthwise into ¼-inch slices
3 whole wheat naan flat breads
½ cup crumbled soft goat cheese, at room temperature
Directions:
Combine lemon juice, oil, garlic, thyme, and salt in large zip-close plastic bag; add zucchini. Squeeze out air and seal bag; turn to coat zucchini. Let stand 30 minutes.
Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium high fire using direct method.
Place zucchini on grill rack and grill until tender, about 2 minutes per side. Transfer to plate. Place naan on grill rack and grill until lightly crisped on bottom, about 2 minutes.
Turn naan over; sprinkle evenly with goat cheese and top with zucchini. Grill, covered, until naan are lightly charred on bottom, about 3 minutes longer. Cut naan crosswise in half.
In order to caramelize the onions, you must cook them very slowly. This allows them enough time to get deeply colored and to bring out all their natural sweetness.
2 sweet onions, such as Vidalia (about 1¾ pounds), very thinly sliced
¾ teaspoon smoked paprika
¾ teaspoon salt
½ teaspoon black pepper
¹/³ cup shredded Gruyère cheese
2 (2.1-ounce) packages frozen mini phyllo pastry shells (30 shells total)
To make filling, spray large nonstick skillet with nonstick spray and set over medium heat. Add onions and cook, stirring, until softened and deep golden, about 25 minutes. Stir in paprika, salt, and pepper. Remove skillet from heat and let cool 15 minutes.
Meanwhile, preheat oven to 350°F.
Stir Gruyère into cooled fi lling. Place pastry shells on ungreased baking sheet. Spoon about 1½ teaspoons onion mixture into each shell. Bake until pastry is lightly crisped and filling is heated through, 6–8 minutes. Serve hot or warm.
Ingredients:
2 sweet onions, such as Vidalia (about 1¾ pounds), very thinly sliced
¾ teaspoon smoked paprika
¾ teaspoon salt
½ teaspoon black pepper
¹/³ cup shredded Gruyère cheese
2 (2.1-ounce) packages frozen mini phyllo pastry shells (30 shells total)
Directions:
To make filling, spray large nonstick skillet with nonstick spray and set over medium heat. Add onions and cook, stirring, until softened and deep golden, about 25 minutes. Stir in paprika, salt, and pepper. Remove skillet from heat and let cool 15 minutes.
Meanwhile, preheat oven to 350°F.
Stir Gruyère into cooled fi lling. Place pastry shells on ungreased baking sheet. Spoon about 1½ teaspoons onion mixture into each shell. Bake until pastry is lightly crisped and filling is heated through, 6–8 minutes. Serve hot or warm.
Bruschetta (broo-SKEH-tah) is derived from the Italian word bruscare, which means “to roast over coals.” Bruschetta is made by rubbing raw garlic over toasted slices of Italian bread then drizzling them with olive oil. Top each bruschetta with some chopped fresh tomato and sprinkle with thinly sliced fresh basil.
1 (15½-ounce) can cannellini (white kidney) beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
Grated zest and juice of ½ lemon
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 garlic clove, cut in half
12 thin slices whole wheat Italian bread, toasted
Mash beans with 1 tablespoon of parsley, the lemon zest and juice, oil, salt, and pepper in medium bowl.
Rub cut side of garlic over one side of each slice of toasted bread. Top bread evenly with bean mixture and sprinkle with remaining 1 tablespoon parsley.
Ingredients:
1 (15½-ounce) can cannellini (white kidney) beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
Grated zest and juice of ½ lemon
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 garlic clove, cut in half
12 thin slices whole wheat Italian bread, toasted
Directions:
Mash beans with 1 tablespoon of parsley, the lemon zest and juice, oil, salt, and pepper in medium bowl.
Rub cut side of garlic over one side of each slice of toasted bread. Top bread evenly with bean mixture and sprinkle with remaining 1 tablespoon parsley.
Turn this Italian bruschetta into lunch by serving it with a salad of sliced radicchio, baby arugula, and Belgian endive dressed with a splash of lemon juice and a sprinkling of sea salt.
Ingredients:
4 large portobello mushrooms, stems removed
2 (½-inch) slices country bread, cut crosswise in half
1 garlic clove, halved
2 teaspoons extra-virgin olive oil
2 teaspoons reduced-sodium soy sauce
2 (1-ounce) slices lean Black Forest ham, cut in half
2 tablespoons grated Parmesan cheese
Directions:
Spray grill rack with nonstick spray; preheat grill to medium or prepare medium fi re using direct method.
Lightly spray mushrooms with nonstick spray. Place on grill rack and grill until lightly browned and tender, about 5 minutes per side. Transfer to plate.
Lightly spray both sides of slices of bread with nonstick spray. Place on grill rack and grill until golden brown, about 1 minute per side. Rub one side of each slice of bread with cut side of garlic and drizzle evenly with oil.
Slice mushrooms and divide among slices of bread; drizzle evenly with soy sauce. Top each bruschetta with 1 piece of ham; sprinkle with Parmesan.
Ingredients:
¹/³ cup water
1 tablespoon honey
12 large garlic cloves, peeled
¼ teaspoon cayenne
Pinch salt
Pinch black pepper
2 tablespoons unsalted butter, softened
8 thin slices French bread, toasted
Directions:
Combine water and honey in small saucepan; bring to simmer over medium-low heat. Add garlic and cook until softened, about 12 minutes. Add cayenne, salt, and pepper; cook until garlic turns deep golden, about 3 minutes.
Transfer garlic mixture to mini food processor. Add butter and process until smooth. Serve with toasts.
Ingredients:
1 (1-pound) eggplant, cut into ½-inch dice
2 red bell peppers, finely chopped
2 zucchini, fi nely chopped
1 onion, sliced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon black pepper
8 ounces Italian bread, cut into 24 thin slices and toasted
½ cup chopped fresh basil
12 pitted Kalamata olives, halved
¼ cup grated Parmesan cheese
Directions:
Preheat oven to 425°F.
Toss together eggplant, bell peppers, zucchini, onion, oil, oregano, salt, and black pepper in large roasting pan. Spread to form single layer. Roast vegetables, stirring occasionally, until tender and browned along edges, about 45 minutes. Let cool to room temperature.
Spoon vegetable mixture evenly onto toasts. Sprinkle evenly with basil, olives, and Parmesan.
Ingredients:
1 (15½-ounce) can chickpeas, rinsed and drained
¹/³ cup light sour cream
¼ cup + 2 tablespoons cornmeal
4 garlic cloves, minced
1 teaspoon ground cumin
¾ teaspoon hot sauce, such as Tabasco
1½ cups salsa
Directions:
Combine chickpeas, sour cream, 2 tablespoons of cornmeal, the garlic, cumin, and hot sauce in food processor and puree. Transfer to medium bowl; refrigerate, covered, until chilled, about 30 minutes.
Form chickpea mixture into 6 (3-inch) round cakes. Spread remaining ¼ cup cornmeal on sheet of wax paper; lightly coat cakes with cornmeal.
Spray large nonstick skillet with olive oil nonstick spray and set over medium heat. Add cakes and cook until browned on bottom, about 5 minutes. Spray cakes with nonstick spray: turn and cook until browned, about 5 minutes longer. Serve with salsa.
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.
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
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.
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.
