2 packages frozen spinach, thawed, liquid squeezed out, chopped
1 bunch green onions, chopped
3 cloves garlic, minced
1 teaspoon extra virgin olive oil
1 cup feta cheese, crumbled
1/2 cup cottage cheese
1 teaspoon dried dill
1/2 teaspoon salt
Black pepper to taste
1 package frozen phyllo dough, thawed in refrigerator overnight
1 1/2 sticks 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 and mix well.
- 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 one end and fold dough over spinach into a triangle. Continue folding, like a flag, up to end of sheet. When you get to the end, fold and tuck the dough under the triangle. 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