Description
The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it’s fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
- 1 teaspoon salt
- 1 (4 ounce) package feta cheese, crumbled
- ½ cup cottage cheese
- 1 egg, beaten
- 1 (16 ounce) package phyllo dough
- 1 cup unsalted butter, melted
Instructions
- Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender
- about 5 minutes. Mix in spinach and salt. Stir in feta cheese
- cottage cheese and egg. Cook and stir until thickened
- 5 to 10 minutes. Reduce heat to simmer.
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion
- spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small
- triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
- Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes
- until golden brown. Serve warm.
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 36