Mini Spanakopitas (greek Spinach Pies)

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 1 (10 ounce) package fresh spinach, coarsely chopped
• 1/3 cup feta cheese, crumbled
• 1/4 cup cottage cheese, low-fat
• 2 tablespoons parmesan cheese, grated
• 2 teaspoons olive oil
• 1 1/2 cups green onions, chopped
• 1 1/2 tablespoons dried dill or 1 1/2 teaspoons fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon 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°f.
• 2 for the 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 cheese 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 tablespoons olive oil, 1/4 teaspoons salt, and 1 egg in a small bowl, stirring with a whisk. working with 1 phyllo sheet at a time, cut each lengthwise into 4 (3 1/2 inch wide) strips; lightlybrush phylo sheet with egg mixture (cover remaining phylo dough to keep it from drying). spoon about 1 tablespoons spinach mixture onto one end of 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 350f for 20 minutes until golden brown.