Shelly's Recipe

SOUTHWEST SPANAKOPITA BITES

Category: Hot

2 tbsp finely chopped sweet red pepper
1 green onion, finely chopped
1 tsp canola oil
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded Monterey Jack cheese or Mexican cheese blend
1/2 cup frozen corn, thawed
1/2 cup canned black beans, rinsed and drained
1 tbsp chopped seeded jalapeno pepper
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
8 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray

Sauce:
1/3 cup cubed avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 tsp white vinegar

In a small skillet, saute red pepper and onion in oil until tender. Transfer to a small bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt.

Place one sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14 inch x 3 inch strips.

Place a scant tbsp of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling.

Place triangles on baking sheets coated with cooking spray. Bake at 375 for 10-12 minutes or until golden brown. Mash avocado with mayonnaise, sour cream and vinegar. Serve with warm appetizers. Yield: 2 dozen (1/2 cup sauce).