Ingredients
Scale
- 8 sheets phyllo dough, thawed
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 tsp dried oregano
- ¼ cup toasted pine nuts
- 3 tbsp extra virgin olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix spinach, feta, garlic, cream cheese, oregano, and pine nuts until combined.
- Unroll phyllo dough on a clean surface; cover unused sheets with a damp towel. Cut into strips about 3 inches wide.
- Brush one strip of phyllo with olive oil. Place a tablespoon of filling at one end; fold over to form a triangle shape and continue folding until the end is reached; seal with olive oil.
- Arrange on a parchment-lined baking sheet and brush tops lightly with olive oil.
- Bake for 20-25 minutes until golden brown and crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pieces (60g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg