Spanakopita Triangles Weightwatchers 3 Pts Recipes

SPANAKOPITA TRIANGLES

Steps:

• Preheat oven to 375 degrees. Heat the oil in a small pan. Add onion and garlic until golden. Beat eggs in large bowl with electric mixer until light and lemon in color. Stir the cooked onion, garlic, feta parsley, dill and spinach. Season with salt and pepper and nutmeg. Remove the fillo dough from the package; unroll and place on a large sheet of waxed paper. Fold the fillo crosswise into thirds. Cover with another sheet of waxed paper and damp cloth. (Phillo dough dries out very fast). Lay one strip of fillo at a time on a flat surface and brush immediately with melted butter. Fold the strip in half lengthwise. Brush with butter again. Place rounded spoon of spinach filling on the end of strip; fold over corner to make triangle. Continue folding end to end, as you fold a flag. Brush top with butter. Repeat the process until filling is used up. Place triangles in single layers, seam side down on ungreased jelly roll pan. Bake for 20 minutes, or until lightly browned.

SPANAKOPITA TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large saucepan over medium heat.
• Slowly cook and stir onions until softened.
• Mix in spinach, dill and flour.
• Cook approximately 10 minutes, or until most of the moisture has been absorbed.
• Remove from heat.
• Mix in feta cheese, eggs, salt and pepper.
• Lay phyllo dough flat and brush with butter.
• Place a small amount of spinach mixture onto each piece of dough.
• Fold phyllo into triangles around the mixture.
• Brush with butter.
• Place filled phyllo dough triangles on a large baking sheet.
• Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

VEGAN SPANAKOPITA TRIANGLES

Steps:

• Heat the tbsp of oil in a large pan over medium heat. Add the garlic and onions and saute until translucent.
• Add the spinach to the pan and cover, stirring occasionally, until wilted. Remove from heat and drain in a strainer.
• Add the spinach mixture, tofu, salt, pepper, oregano and lemon juice to a mixing bowl. Toss to blend evenly.
• Heat the rest of the oil in a small sauce pan over medium heat for a few minutes. Remove from heat.
• On a dry cutting board lay down the first piece of phyllo dough. Lightly brush with a little oil and fold in half lengthwise. Place a spoonful (about 2 tbsp) of the mixture onto the bottom section of the dough. Take the bottom left corner and fold it over the mixture, mooshing it to make it line up with the edges of the dough. Make sure to keep a little bit of space between the mixture and the edge of the dough.
• Brush the part of the dough that is folded over the mixture with oil, and fold that section over again, the way you would fold a flag, so it makes a triangle. Keep brushing the dough lightly with oil before every fold and at the end to get the remaining edges to stick to the triangle. When you are done, you should have a 4ish inch long triangle pocket. Place on a cookie sheet and poke once with a fork to let steam out.
• Repeat this with the sheet of phyllo dough until all of the mixture is used up.
• Cook in a 425F oven for 10-20 minutes, until golden brown and flaky all over.
• If you would like a dipping sauce for the spanakopita, whisk the juice of 2 lemons into a bowl with 1/2 c olive oil and add some minced garlic.