Post by Amani on Apr 5, 2004 11:10:55 GMT -5
Moroccan Triangles
Source: Ladies' Home Journal
• 1 container (16 oz.) low-fat yogurt
• 1/4 teaspoon ground coriander
• Pinch salt
• 1 large baking potato
• 1 teaspoon dried mint
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1 cup finely chopped onions
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 package (10 oz.) frozen chopped spinach, thawed and well drained
• 3/4 teaspoon salt
• 1/3 cup chopped flat leaf parsley
• 8 sheets phyllo dough
• 3 to 4 tablespoons olive oil
1. For the dip, line a sieve with a coffee filter. Spoon in the yogurt and let drain 1 hour. Transfer drained yogurt to a medium bowl and discard liquid. Stir in the coriander and a pinch of salt.
2. Meanwhile, for filling, rinse the potato and prick all over with a fork; wrap in wax paper. Microwave on high (100 percent power) about 6 minutes or until tender, turning once. Let potato stand for 5 minutes, then peel and chop.
3. Preheat oven to 400 degree F. Sprinkle the mint over the lemon juice in a large bowl and set aside. Heat the 2 teaspoon oil in a large skillet over medium heat. Add the onions and cook, stirring for 5 to 8 minutes or until tender. Stir in the garlic, cumin, and both peppers and cook 30 seconds or until fragrant. Stir in the spinach and 3/4 teaspoon salt and cook 1 minute more. Add to bowl with mint-lemon mixture and stir in the potato and parsley.
4. Place 1 sheet of phyllo dough on a work surface and brush lightly with some of the 3 to 4 tablespoon oil. (Keep remaining phyllo covered.) Top with a second phyllo sheet and brush lightly with oil. Cut phyllo lengthwise into 4 equal strips. Place 1 generous tablespoon filling on end of each strip and fold up to form triangles. Transfer packets to an ungreased cookie sheet and brush lightly with oil. Repeat with remaining phyllo, oil, and filling to make 16 packets. Bake 10 minutes or until golden. Makes 16 appetizers.
Make-Ahead Tip: Cool. Wrap well and refrigerate up to 24 hours. Reheat in preheated 400 degree F oven 5 to 10 minutes. Serve immediately with dip.
Nutritional facts per serving
calories: 90, total fat: 4g, saturated fat: 1g, cholesterol: 1mg, sodium: 177mg, carbohydrate: 11g, protein: 3g
Source: Ladies' Home Journal
• 1 container (16 oz.) low-fat yogurt
• 1/4 teaspoon ground coriander
• Pinch salt
• 1 large baking potato
• 1 teaspoon dried mint
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1 cup finely chopped onions
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 package (10 oz.) frozen chopped spinach, thawed and well drained
• 3/4 teaspoon salt
• 1/3 cup chopped flat leaf parsley
• 8 sheets phyllo dough
• 3 to 4 tablespoons olive oil
1. For the dip, line a sieve with a coffee filter. Spoon in the yogurt and let drain 1 hour. Transfer drained yogurt to a medium bowl and discard liquid. Stir in the coriander and a pinch of salt.
2. Meanwhile, for filling, rinse the potato and prick all over with a fork; wrap in wax paper. Microwave on high (100 percent power) about 6 minutes or until tender, turning once. Let potato stand for 5 minutes, then peel and chop.
3. Preheat oven to 400 degree F. Sprinkle the mint over the lemon juice in a large bowl and set aside. Heat the 2 teaspoon oil in a large skillet over medium heat. Add the onions and cook, stirring for 5 to 8 minutes or until tender. Stir in the garlic, cumin, and both peppers and cook 30 seconds or until fragrant. Stir in the spinach and 3/4 teaspoon salt and cook 1 minute more. Add to bowl with mint-lemon mixture and stir in the potato and parsley.
4. Place 1 sheet of phyllo dough on a work surface and brush lightly with some of the 3 to 4 tablespoon oil. (Keep remaining phyllo covered.) Top with a second phyllo sheet and brush lightly with oil. Cut phyllo lengthwise into 4 equal strips. Place 1 generous tablespoon filling on end of each strip and fold up to form triangles. Transfer packets to an ungreased cookie sheet and brush lightly with oil. Repeat with remaining phyllo, oil, and filling to make 16 packets. Bake 10 minutes or until golden. Makes 16 appetizers.
Make-Ahead Tip: Cool. Wrap well and refrigerate up to 24 hours. Reheat in preheated 400 degree F oven 5 to 10 minutes. Serve immediately with dip.
Nutritional facts per serving
calories: 90, total fat: 4g, saturated fat: 1g, cholesterol: 1mg, sodium: 177mg, carbohydrate: 11g, protein: 3g