COOKING LIGHT Global Kitchen by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Tags: CKB031000;CKB000000;CKB039000
Publisher: Oxmoor House
Published: 2016-05-31T16:00:00+00:00

1 Spoon a mound of filling onto center of grape leaf. Do not pat it down.

2 Fold 2 opposite points of leaf over filling. The points should barely touch.

3 Beginning at the short side closest to you, roll up tightly.

SPANAKOPITAS

Multiple layers of paper-thin phyllo dough make these ubiquitous Greek spinach pastries shatteringly crisp. To get a jump on prep before a party, prepare the filling up to a day ahead and keep it refrigerated. You can also let the filled pastries stand at room temperature for up to 1 hour. Then pop them in the oven 20 minutes before guests arrive.

HANDS-ON TIME: 60 MIN.

TOTAL TIME: 1 HR. 20 MIN.

1 (10-ounce) package fresh spinach, coarsely chopped

1½ ounces feta cheese, crumbled (about ⅓ cup)

¼ cup 1% low-fat cottage cheese

2 tablespoons grated fresh Parmesan cheese

5 teaspoons olive oil, divided

1½ cups chopped green onions

3 large egg whites, divided and lightly beaten

1½ tablespoons chopped fresh dill or 1½ teaspoons dried dill

1 tablespoon fresh lemon juice

½ teaspoon salt, divided

¼ teaspoon freshly ground black pepper

5 sheets frozen phyllo dough, thawed

1. Preheat oven to 350°.

2. Place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place spinach in a colander, pressing until barely moist. Combine spinach and cheeses in a bowl; set aside.

3. Heat a nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add green onions; sauté 2 minutes or until soft. Stir green onions, 2 beaten egg whites, dill, lemon juice, ¼ teaspoon salt, and black pepper into spinach mixture.

4. Combine remaining 1 tablespoon olive oil, remaining ¼ teaspoon salt, and remaining 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3½-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold 1 corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet. Bake at 350° for 20 minutes or until golden. Serves 20 (serving size: 1 triangle)

CALORIES 43; FAT 2.1g (sat 0.6g, mono 1.1g, poly 0.3g); PROTEIN 2.3g; CARB 4g; FIBER 0.8g; CHOL 2mg; IRON 0.8mg; SODIUM 147mg; CALC 44mg

FIERCE POTATOES (Patatas Bravas)

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