Spinach and Artichoke Points

Name: Spinach and Artichoke Points
Yield: 32
Ingredients: 1 tablespoon olive oil; 1/4 cup chopped yellow onion; 1 tablespoon Italian seasoning; 1/2 teaspoon dried mint leaves; 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain; 1 can (14 oz) artichoke bottoms, drained; 1 clove garlic; 1/4 teaspoon salt; 1/2 teaspoon pepper; 2 ounces cream cheese, softened; 1/4 cup feta cheese, crumbled (1 oz); 1/4 cup Mountain High® Yoghurt Cheese*; 16 sheets frozen phyllo (filo) sheets (from a 16-oz box), thawed; 1/4 cup olive oil

32 Servings
70 Calories per Serving

These look so elegant on the buffet table, it’s hard to believe they’re so fast and easy to make.

Ingredient List

1 tablespoon olive oil
1/4 cup chopped yellow onion
1 tablespoon Italian seasoning
1/2 teaspoon dried mint leaves
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1 can (14 oz) artichoke bottoms, drained
1 clove garlic
1/4 teaspoon salt
1/2 teaspoon pepper
2 ounces cream cheese, softened
1/4 cup feta cheese, crumbled (1 oz)
1/4 cup Mountain High® Yoghurt Cheese*
16 sheets frozen phyllo (filo) sheets (from a 16-oz box), thawed
1/4 cup olive oil

Preparation

Heat 1 tablespoon olive oil in small skillet over medium-high heat. Cook and stir onions, Italian seasoning, and mint for about 4 minutes or until onions are tender. Remove from heat.
Place onion mixture, spinach, artichokes, garlic, salt, pepper, cream cheese, feta, and Mountain High Yoghurt Cheese in a food processor. Process until well mixed.
Place one sheet of phyllo dough down on a large cutting board. Brush lightly with olive oil and cover with another sheet of phyllo. (Cover remaining phyllo sheets with plastic wrap, then with damp towel to keep them from drying out.) Slice the dough in half lengthwise, and then in half lengthwise again to create 4 long, even sections.
Place 1 tablespoon cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on seam-side down on greased cookie sheet. Repeat with remaining strips and cheese
Repeat with remaining phyllo sheets and spinach mixture. Brush triangles with lightly with 1/4 cup olive oil. Bake at 400°F for about 15 minutes or until golden.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 3g 5%, Saturated Fat 1g 4%, Cholesterol 0mg 0%, Sodium 100mg 4%, Potassium 60mg 2%, Total Carbohydrate 9g 3%, Dietary Fiber 1g 5%, Vitamin A 15%, Vitamin C 0%, Calcium 2%, Iron 4%, Vitamin D 0%, Vitamin E 2%, Thiamin 4%, Riboflavin 4%, Niacin 4%, Vitamin B6 0%, Folic Acid 6%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 2%, Magnesium 2%, Zinc 0%, Selenium 4%, Copper 0%, Manganese 6%

Nutrition Other (Amount per serving)

Calories 70, Calories from Fat 30, Trans Fat 0g, Monounsaturated Fat 2g, Polyunsaturated Fat 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 0g, Protein 1g, Beta-Carotene 25%, Omega-3 0g, Carbohydrate Choice 1/2, Starch 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1/2, Fruits 0c, Vegetables 0c, Grains 0oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 0tsp