In a small skillet over medium-high heat, warm the 1 tablespoon of olive oil. Sauté onions, Italian seasonings, and mint for about 4 minutes. 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. Transfer mixture to a small bowl.

Place one sheet of phyllo dough down on a large cutting board. Brush lightly with olive oil and cover with another sheet of phyllo. Slice the dough in half lengthwise, and then in half lengthwise again to create 4 long, even sections.

To assemble, starting at the bottom right-hand corner of one of the vertical sections, add 1 tablespoon of the spinach mixture. Fold the left corner up and over the mixture to meet the right edge of the dough. Make sure the right edges are aligned. Next, grasp the right-hand corner and flip the triangle straight up to form another triangle. Continue flipping triangle all the way up the dough. Place seam-side down on a baking sheet with sides.

Repeat the process for the remaining phyllo sheets and spinach mixture.

Place triangles on a baking sheet with sides and brush with remaining olive oil. Bake at 400ºF for about 15 minutes or until golden.

Makes 32 appetizers.

*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here. 

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