Rating: 4.5 stars
88 Ratings
  • 5 star values: 61
  • 4 star values: 15
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0

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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