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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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these are a huge hit for diner parties. A bit time consuming but well worth it in the end. 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 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 |
1/2 cup cottage cheese |
1 egg, beaten |
1 (16 ounce) package phyllo dough |
1 cup unsalted butter, melted |
Directions:
1. 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.
2. Preheat oven to 400 degrees F (200 degrees C).
3. 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.
4. Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.
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