2 packages frozen spinach, thawed, liquid squeezed out, chopped
3 cloves garlic, minced
1 bunch green onions, chopped
1 teaspoon extra virgin olive oil
1 cup feta cheese, crumbled
½ cup cottage cheese
1 teaspoon dried dill
½ teaspoon salt
Black pepper to taste
1 package frozen phyllo dough, thawed in refrigerator overnight
1 stick butter, melted
- Preheat oven to 400°F. Sauté green onions in oil over medium heat until soft, about 3 minutes. Add garlic and sauté 30 seconds. Combine onions and garlic with remaining ingredients (except phyllo and butter) in a bowl.
- Remove phyllo from package, unroll, and keep covered with a damp dish towel. Spray a cookie sheet with cooking spray and set aside.
- Spread one phyllo sheet out on a clean countertop and brush lightly with melted butter. Fold over lengthwise into thirds. Place heaping tablespoon of spinach filling at bottom end and fold dough over spinach into a triangle. Continue folding, like a flag, up to end of sheet. Brush top with butter and place on cookie sheet. Repeat with remaining phyllo sheets. Bake for 30 minutes or until golden brown.
Yield: about 12 pies