Butter flavored vegetable cooking spray
1/2 c. minced onion
1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried whole oregano
1 tbsp. dry sherry
1/4 c. (1 3/4 oz.) crumbled Feta cheese
1/3 c. part skim Ricotta cheese
21 sheets commercial frozen phyllo pastry, thawed

Coat a non-stick skillet with cooking spray. Place over medium high heat until hot. Add onion and saute until tender. Add spinach and next 7 ingredients. Stir well.

Coat a flat surface with cooking spray; place 1 sheet of phyllo on surface (keep remaining phyllo covered). Coat phyllo with cooking spray. Layer 2 more sheets phyllo on first sheet, spraying each with cooking spray. Cut into strips about 1 1/2 inches wide. Place 1 teaspoon spinach mixture at base of each phyllo strip. Fold right bottom corner of each strip over to form a triangle. Continue folding back and forth (like you fold a flag), gently pressing corners together to end of strip. Repeat procedure with remaining phyllo sheets and spinach filling.

Place triangles, seam side down, on a baking sheet coated with cooking spray. Lightly spray tops of triangles with cooking spray. Bake at 350 degrees for 30 to 40 minutes or until golden. Serve hot. Yield: 49 appetizers (39 calories each).

(Phyllo triangles may be frozen before baking - store in an air-tight container after being frozen individually.)