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1/4 c Olive oil
2 tb Finely-chopped green onions
1 lb Fresh spinach
1/4 ts Nutmeg
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Cottage cheese
1/4 c Crumbled feta cheese -; (abt
-4 oz)
1/4 c Chopped parsley
6 Sheets Phyllo dough; damp
-towel covered
; to prevent drying
Melted butter
1 Egg; slightly beaten
2 tb Chopped tomato; for garnish
Cook the spinach until wilted, squeeze dry, and chop. Warm the oil in a
medium saute pan, and saute the green onions until soft, about 3 minutes.
Stir in the cooked spinach, nutmeg and salt and pepper and cook for 2
minutes. Remove from the heat and drain off any excess liquid. Add the
cottage cheese, feta cheese and parsley, gently mashing it all together.
Adjust the seasonings if needed. Preheat the oven to 350 degrees. Cut the
phyllo sheets lengthwise into 4 strips and stack the strips on top of each
other. Lightly brush the top strip with melted butter and carefully remove
it from the pile, then lightly butter the second strip and place it on top
of the first. Place 2 tablespoons of the filling at the bottom end of the
buttered strips. Take the bottom right corner of both the strips between
your thumb and finger and fold over to the left side to make a triangle.
Gently pull up the bottom left corner and fold up to make a second triangle
Continue folding until you reach the top. Place them seam side down on the
baking sheet. Repeat with the remaining phyllo and filling. Arrange them
two inches apart on a lined baking sheet. Brush the pastries with olive
oil, bake for 15 minutes. Serve warm or hot, garnished with the chopped
tomato. This recipe yields 10 to 12 triangles.
Yields
10 servings
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