Foto: RecipeGirl
Ingredients
- 1 tablespoon butter
- 1/2 cup finely chopped onions
- 3 cups small curd cottage cheese, (drained of excess moisture)
- 10 ounces frozen chopped spinach, (thawed & squeezed dry)
- 1 large egg, (beaten)
- 3 ounces crumbled feta cheese
- 1/4 teaspoon ground black pepper
- 16 ounces frozen phyllo dough, (defrosted)
- 1 cup (2 sticks) butter, melted
Steps
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In a skillet, melt 1 tablespoon of butter and saute the onion until tender, but not brown. Set aside to cool.
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In bowl, combine the cottage cheese, spinach, egg, feta and pepper. Stir in the sauteed onions.
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Carefully cut the phyllo sheets in half lengthwise. COVER WITH PLASTIC WRAP, AND THEN COVER WITH A DAMP TOWEL that has been squeezed dry- you have to be very careful about not drying out the phyllo. Working with 1/2 sheets, fold in half lengthwise. Brush lightly with melted butter. Place 1 tablespoon spinach mixture in a corner. Fold up in a triangle to the end (like you're folding a flag). Trim the edges with scissors. Brush the outsides lightly with the remaining butter. Place on a baking sheet and cover with a damp towel.
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Freeze until ready to bake. It's best to freeze these on a baking sheet. Once they're frozen, you can move them to a large zip bag or a freezer-safe container.
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Bake (frozen) at 350 degrees for 25 minutes, or until golden. Serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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