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.

Recipe Summary

prep:
45 mins
cook:
15 mins
total:
1 hr
Servings:
36
Yield:
36 pastries
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

123 calories; protein 3g; carbohydrates 7.6g; fat 9.1g; cholesterol 26.6mg; sodium 239.3mg. Full Nutrition
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Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2006
Delicous and easy but time consuming. Made the following changes - reduced salt to 1/2 teaspoon added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice did not pre-cook cheeses and egg - instead added to cooled spinach and onion mixture. --------------------------------------------------------------------------------------------------------------------------------------------------------- For the reviewer looking for suggestions on shaping triangles: I used 3 sheets of phyllo per turnover brushing with butter between each layer. Cut layered sheets lengthwise with a pizza cutter into long strips. Put spinach filling at lower end of strip and fold bottom corner up over filling to side edge (at a 45 degree angle) forming a triangle - then fold triangle over to opposite edge (like folding a flag) and continue this back and forth motion. At the end seal edges with extra melted butter. Keep extra phyllo sheets covered with plastic wrap to prevent them from drying out while you work. Hope this helps! Read More
(51)

Most helpful critical review

Rating: 3 stars
12/08/2010
needs to be cheesier Read More
(5)
89 Ratings
  • 5 star values: 61
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/25/2006
Delicous and easy but time consuming. Made the following changes - reduced salt to 1/2 teaspoon added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice did not pre-cook cheeses and egg - instead added to cooled spinach and onion mixture. --------------------------------------------------------------------------------------------------------------------------------------------------------- For the reviewer looking for suggestions on shaping triangles: I used 3 sheets of phyllo per turnover brushing with butter between each layer. Cut layered sheets lengthwise with a pizza cutter into long strips. Put spinach filling at lower end of strip and fold bottom corner up over filling to side edge (at a 45 degree angle) forming a triangle - then fold triangle over to opposite edge (like folding a flag) and continue this back and forth motion. At the end seal edges with extra melted butter. Keep extra phyllo sheets covered with plastic wrap to prevent them from drying out while you work. Hope this helps! Read More
(51)
Rating: 5 stars
02/13/2004
This recipe took some time but was fun to make. I had never used Phyllo dough and a friend gave me some good pointers. Keep the dough covered with plastic wrap then a wet towel to keep it from drying out. Only take out what you need. I used two sheets of dough instead of one I also cut the dough (width wise) into 2 1/2 inch strips which made the triangles smaller. This was a better "finger food" size for the party I made them for. Also doing it this way made enough to stick in the freezer for another occasion. I think I made 100 triangles. I will make this recipe again. Thank you. Read More
(33)
Rating: 4 stars
09/01/2004
These were really good but I altered the recipe a bit. I added a clove of garlic substituted ricotta for the cottage cheese and added 1/4 C of Parmesan. To cut the phyllo I used a pizza wheel and it worked much better than a knife which usually tears the dough. I find spraying the phyllo with Pam is easier and faster than brushing with butter. Read More
(33)
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Rating: 5 stars
02/13/2004
This is an easy and delicious recipe! I found the blend of the spinach and other filling ingredients to be perfect and the phyllo dough was no trouble to work with as long as I kept a damp towel over the unusued pieces. This recipe makes an ample amount which I enjoyed because I served some and was able to freeze some for another time. Thank you for the recipe Kathleen! It's a winner!!! Read More
(17)
Rating: 5 stars
01/25/2004
This was the first time I used phyllo dough what an experience. I changed some things from this recipe. First of all after I created the filling I added about 50 small cooked chopped shrimp. I also cut the phyllo dough into 3 equally sized long strips and used a tablespoonful of filling. In addition I used two layers of phyllo dough buttering each layer. I made these a couple days beforehand and froze them. I baked at 400F for about 18 minutes. The only thing I would do differently next time I make these is to add only 1/2 tsp of salt....otherwise this is a very very IMPRESSIVE appetizer! Read More
(12)
Rating: 5 stars
01/25/2004
These tasted great but definitely were time consuming. I made them for a baby shower and wish I had brought more as they were gone immediatley. I ended up spraying the triangles with butter flavored Pam as it was much faster and didn't change the outcome at all. Read More
(11)
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Rating: 5 stars
01/25/2004
These are terrific for both fancy and casual events. They're a bit time-consuming to make but well worth it. I've made these several times and they disappear QUICKLY so put some aside before you put them out for guests! My sister likes to add golden raisins to the filling when she makes them and the last time I made them I had a bit of leftover ham which I chopped and added. The recipe is great just as it is though - thanks Kathleen! Read More
(10)
Rating: 5 stars
03/26/2003
This recipe is a great appetizer! It can be used for formal dinner parties or everyday dinners. I was very pleased with it even my first time making it. To lower the fat content I bought Athenos reduced fat fetta cheese available at Safeway and Knudsen reduced fat cottage cheese. Even with using the lowfat ingrediants it tasted excellent! It was delicious and it was a huge hit with everyone I've made it for! It's a keeper! Read More
(9)
Rating: 5 stars
01/25/2004
It took me a little longer to do this than the stated prep time. These were really good and I will definately make them again for a special occasion. I only used 1/2 of the dough even though I was using a measuring spoon to scoop the filling. Next time I will only defrost that amount so I don't have to waste. Read More
(8)
Rating: 3 stars
12/08/2010
needs to be cheesier Read More
(5)
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