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.
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.
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
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.
Serve with avocado and sour cream.
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.
Like my page on facebook.
Follow me on Instagram