Spinach and Cheese Triangles Yield: 40 pieces or so
1 pound frozen spinach, defrosted
2 Tble olive oil
1 cup minced onion
Salt and pepper to taste
1/8 tsp nutmeg
3 oz. feta cheese, crumbled
1 cup low fat cottage cheese, drained
¼ cup fresh dill or 1 Tble dried dill
½ pound phyllo sheets
Olive oil for brushing
1.) Place the oil and onion in a skillet. Heat the skillet to medium, once the onion is getting nice and golden brown, add in the spinach. Let cook for another minute or two and season with salt and pepper. Transfer to a bowl.
2.) In a medium bowl, add the nutmeg and egg to the spinach mixture. Stir in the cottage cheese as well as the feta cheese and the dill. Preheat the oven to 350*.
3.) Unroll the defrosted phyllo dough. Cut the sheets into fourths. Keep the pieces under wrung out paper towels to prevent drying out. Brush each piece of dough with olive oil, then top with a tablespoon of filling. Fold the dough into triangles, like you would a flag. Ending with the seam side sown on a baking sheet. Brush the top of each triangle with olive oil.
4.) When all the triangles are done bake for 20 minutes or until nicely brown. Let rest for 5 minutes before serving. They freeze well uncooked or reheated for just a few minutes on a grill.
I served this for dinner with a salad, fish, and stuffed zucchini. Great summer meal:)