SOUTHWEST SPANAKOPITA BITES

SOUTHWEST SPANAKOPITA BITES image

Yield 2 Dozen

Number Of Ingredients 18

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"x9")
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

Steps:

1. 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. 2. 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-in.x3-in. strips. 3. Place a scant tablespoon 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. 4. 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. 5. Place triangles on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until golden brown. Mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers.