Categories: Appetizers, Chicken, Phyllo dough

Ingredients

• 2 tsp olive oil
• 1 large onion, chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup cook chicken breast, finely chopped
• 1/3 cup reduced-fat feta cheese, finely crumbled
• 1/4 cup fresh dill, chopped
• 1 egg white
• 1/4 tsp salt
• 1/8 tsp pepper
• 14 (12x17") sheets phyllo dough, thawed according to package directions if frozen

Directions

1. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until golden, about 7 minutes.

2. Combine the onion, spinach, chicken, feta cheese, dill, egg whites, salt, and pepper in a medium bowl until well mixed.

3. Preheat the oven to 375 F. Spray 2 jelly-roll pans for baking sheets with nonstick spray.

4. Place 1 phyllo sheet on a work surface. Cover remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray. Cut it lengthwise into 4 strips. Put a rounded teaspoon of the spinach mixture in one corner of each phyllo strip and fold the phyllo diagonally over the filling to form a triangle. Continue to fold the phyllo (as if folding a flag) to the end of the strip. Place the phyllo triangles, seam-side down, in a jelly-roll pan. Cover with a damp paper towel to prevent the phyllo from drying out. Repeat with the remaining phyllo and filling to make a total of 56 triangles.

5. Bake the triangles until the phyllo is puffed and golden, about 15 minutes. Serve hot, warm, or at room tempurature.

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