Flaky Spinach Pies
Yield: 40 appetizers
1 package (10 ounces) frozen chopped spinach,
thawed and squeezed dry
1 cup nonfat ricotta cheese
1/2 cup shredded nonfat or reduced-fat mozzarella cheese
1/4 cup grated nonfat or reduced-fat Parmesan cheese
1/2 teaspoon dried oregano
20 sheets phyllo dough (1 pound)
Olive oil cooking spray
1. Combine the spinach, ricotta, mozzarella, Parmesan, and oregano in a medium-sized bowl, and stir to mix well. Set aside.
2. Spread the phyllo dough out on a clean dry surface. You should have a 14-x-18-inch sheet that is 20 layers thick. Cut the phyllo dough lengthwise into 4 long strips. Cover the phyllo dough with plastic wrap to prevent it from drying out as you work. (Remove strips as you need them, being sure to re-cover the remaining dough.)
3. Remove 1 strip of phyllo dough, and lay it flat on a clean dry surface. Spray the strip lightly with cooking spray. Top with another phyllo strip, and spray lightly with cooking spray. Spread 2 teaspoons of filling over the bottom right-hand corner of the double phyllo strip. Fold the filled corner up and over to the left, so that the corner meets the left side of the strip. Continue folding in this manner until you form a triangle of dough. Repeat with the remaining dough and filling to make 40 triangles.
4. Coat a baking sheet with nonstick cooking spray. Place the appetizers seam side down on the sheet, and bake at 375 degrees F for 15 to 20 minutes, or until nicely browned. Transfer to a serving platter, and serve hot.
Time Saving Tip
To speed last-minute party preparations, prepare the pies in advance to the point of baking, and arrange them in single layers in airtight plastic containers, separating the layers with sheets of waxed paper. Freeze until the day of the party. Then arrange the frozen pies on a coated baking sheet, and allow them to sit at room temperature for 45 minutes before baking.
Nutritional Facts (per Appetizer)
Fat: 0.3 g
Protein: 2.8 g
Cholesterol: 0 mg
Fiber: 0.4 g
Sodium: 69 mg
Fat-Free Holiday Recipes
by Sandra Woodruff, RD
Front Cover by Envision/Steven Mark Needham
Avery Publishing Group
Recipe reprinted by permission.
This page created December 1998; modified November 2006