Mini Spanakopita (greek Spinach Pies)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 (10 ounce) package fresh spinach, coarsely chopped
• 1/3 cup feta cheese, crumbled (about 1 1/2 ounces)
• 1/4 cup 1% fat cottage cheese
• 2 tablespoons grated parmesan cheese
• 2 teaspoons olive oil
• 1 1/2 cups green onions, chopped
• 1 1/2 tablespoons dried dill
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large egg whites, lightly beaten
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 large egg
• 5 sheets frozen phyllo dough, thawed

Recipe

• 1 preheat oven to 350 degrees f.
• 2 to prepare filling, place spinach in a large skillet or dutch oven. place over medium heat; cook until spinach wilts. place the spinach mixture in a colander, pressing until barely moist. combine the spinach and cheeses in a bowl; set aside.
• 3 heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. add the green onions; sauté for 2 minutes or until soft. stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
• 4 combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg in a small bowl, stirring with a whisk. working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). spoon about 1 tablespoon spinach mixture onto one end of each strip. fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
• 5 place triangles, seam sides down, on a baking sheet. bake at 350 degrees f for 20 minutes or until golden.