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Southwest Spanakopita Bites

3/1/2018

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I think that you could wrap just about anything in phyllo dough and I would be a fan.  OK - so maybe not ANYTHING but I do think that phyllo elevates the flavor of the food that you put inside.  I can't explain why wrapping food in beautiful, paper thin slices of phyllo dough makes things taste and look better - I just accept it.  
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And for those of you who think that phyllo dough is hard to work with, you need to give these Southwest Spanakopita Bites a try.  There is no messy butter to brush over the dough or fussy layering or stacking.  Easy peasy phyllo dough assembly. 
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Southwest Spanakopita Bites
2 Tablespoons chopped red bell pepper
1 green onion, sliced thin
1 teaspoon canola oil
1 cup fresh spinach
3/4 cup shredded Monterey Jack cheese
1/2 cup frozen corn
1/2 cup black beans, rinsed and drained
1 Tablespoon chopped jalepeno
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
8 sheets phyllo dough
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Saute red pepper and onion in skillet until tender. 
Stir in spinach and cook until wilted. 
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Stir in cheese, corn, beans, jalapeno, cumin, chili powder and salt. 
Place 1 sheet of phyllo dough on counter.  Spray with cooking spray.  Cut dough into three 14x3" strips. ​
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Place a Tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. ​
Fold triangle up and then over, forming another triangle.  Continue folding like a flag until you reach the end of the strip. 
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Spritz the end of the strip with cooking spray and press onto triangle to seal. Place triangles on silpat lined baking sheets and bake 10-12 minutes at 375. ​
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Serve with avocado and sour cream.
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I love, love, love the filling inside these spanakopita bites but if you're not a fan - it's completely customizable.  Feel free to get creative with your own fillings or even leftovers to create something new and original.  I can totally see a spanakopita bite filled with leftover taco meat in my future.  

​Ciao!
Click here for a printable version of this recipe
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