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 white 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
