Spinach Phyllo Triangles
13.5g
Net Carbs
6.5g
Protein
18.9g
Fat
2.0g
Fiber
257
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 2 teaspoons minced or pressed fresh garlic
- 1 tablespoon light olive oil
- 1 10 oz package frozen chopped spinach
- 1/2 cup crumbled feta cheese
- 1/3 cup whole milk ricotta cheese
- 1 large egg
- 10 sheets phyllo dough
- 1/2 cup unsalted butter
- 2 tablespoons fresh parsley
- 1 1/2 teaspoons paprika
Directions:
- Preheat oven to 375°F. Brush a jelly-roll pan or baking sheet lightly with butter.
- In a large pan over medium heat, sauté garlic in oil until aroma is releases, about 3 seconds. Turn off heat and add spinach. Toss with garlic oil well and transfer to a large bowl. Mix in feta, ricotta and salt and pepper to taste.
- Stir in egg and mix until ingredients are well combined. Arrange phyllo sheets atop one another and cut crosswise into thirds. Cover 2 stacks with plastic wrap and a kitchen towel to keep them from drying out.
- Separate one strip from the exposed stack and brush it lightly with melted butter; fold in half lengthwise to form a narrow strip.
- Place a scant tablespoon of filling at one end and fold up flag-style to form a triangular pastry. Place on prepared sheet. Repeat process to make 28 triangles (you will have 2 phyllo strips left over).
- Brush tops and sides of triangles with butter every time you finish a row, and sprinkle with parsley and paprika. (If frozen, cover with plastic wrap, then heavy-duty foil, crimping edges tightly. Remove both coverings before baking, but do not defrost.)
- Bake triangles until golden and slightly puffed in centers, about 12 to 15 minutes (or 20 to 25 minutes if frozen).
