Southwest Spanakopita Bites

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
​

Saute red pepper and onion in skillet until tender. 

Stir in spinach and cook until wilted. 

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. ​

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. 

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.  

​Ciao!

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