January 30, 2008 in Food

Books for cooks: Tempt your guests with triangles

By The Spokesman-Review

You don’t have to be a member of Weight Watchers to enjoy this cookbook.

It’s packed with ideas for healthier eating, along with the 200-plus recipes collected over the 40 years since the weight-loss program began. There are tips for healthy substitutions, working with new ingredients, and ideas for using up the leftovers.

Classic family fare, holiday traditions and more adventuresome dishes are all in the mix: Broccoli and Tomato Quiche, Spanish Chicken and Rice, Thai Pork and Rice Bowl, and Ricotta Cheese Ravioli with Butternut Squash Sauce appear inside.

Editors cover even classic Super Bowl fare, from Chuck Wagon Chili to Double Cheese Mini Pizzas to Smoky Buffalo Chicken Fingers.

Here’s the recipe for Feta and Spinach Triangles. They’ll make a nice addition to the snack buffet.

Feta and Spinach Triangles

From “Weight Watchers All Time Favorites,” (Wiley, $29.95)

1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

1/2 cup crumbled reduced-fat feta cheese

2 tablespoons plain low-fat Greek-style yogurt

3 scallions, chopped

2 tablespoons chopped fresh dill

1 egg white

1/4 teaspoon freshly ground pepper

8 (12- by 17-inch) sheets frozen phyllo dough, thawed

2 tablespoons olive oil

Place an oven rack in the center of the oven and preheat the oven to 375 degrees. Spray a baking sheet with nonstick spray.

Press the spinach between layers of paper towels to remove any excess moisture. Put the feta and yogurt in a medium bowl and mash with a fork until creamy. Add the spinach, scallions, dill, egg white and pepper, stirring to combine.

Set the stack of phyllo sheets on one side of the work surface; cover with damp paper towels and a sheet of plastic wrap to keep them from drying out.

Place 1 phyllo sheet on a work surface, with a long side facing you. Cover the remaining phyllo with a damp paper towel and plastic wrap to prevent it from drying out. Lightly brush the phyllo sheet with the oil. Top with another sheet and lightly brush with oil. Cut the sheets crosswise into 6 equal strips. Place a tablespoon of the spinach mixture at one end of each strip. Fold one corner of the phyllo over the filling, then continue folding, flag style, to form a triangle.

Place the phyllo triangles on the baking sheet and repeat with the remaining phyllo sheets and filling to make 24 triangles in all. Brush the triangles with any remaining oil. Bake until golden brown, about 25 minutes. Let cool about 5 minutes before serving.

Yield: 8 servings

Approximate nutrition per serving (3 triangles): 115 calories, 6 grams fat (1 gram saturated, 47 percent fat calories), 5 grams protein, 12 grams carbohydrate, 3 milligrams cholesterol, 1 gram dietary fiber, 242 milligrams sodium.

Thoughts and opinions on this story? Click here to comment >>

Get stories like this in a free daily email