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Spinach Cheese Phyllo Triangles
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| What You Need: |
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2 pounds spinach, or three 10-ounce packages frozen chopped spinach, thawed
1½ cups finely chopped onion
½ cup chopped scallion
¼ cup olive oil
¾ pound feta cheese
1 pound cottage cheese
5 eggs, beaten
¼ cup breadcrumbs
½ cup finely chopped parsley
½ cup chopped dill
3 sticks (¾ pound) butter, melted, for brushing phyllo (half margarine can be used)
1 pound phyllo pastry
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| How To Cook: |
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1. If fresh spinach is used, wash, clean, and chop. Steam in a covered saucepan for 2 to 3 minutes. Drain all water from spinach and then squeeze dry. If frozen spinach is used, thaw and remove all moisture.
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2. Saute onion and scallion in olive oil for 5 minutes. Add spinach. Simmer over low flame, stirring occasionally, until most of the moisture has evaporated.
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3. Crumble feta. Add cottage cheese and blend well. Add beaten eggs and mix well. Toss breadcrumbs, parsley, and dill into spinach-onion mixture and add to cheese. Stir until well blended.
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4. Preheat oven to 375°F.
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5. Prepare triangles according to directions and diagrams in How to work with "PHYLLO". Use 1 teaspoon filling for each triangle.
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6. Place on ungreased baking sheets. Brush tops with melted butter. Bake for 20 minutes, or until golden. Let cool about 5 minutes before serving serve warm.
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NOTE:
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Puffs can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 350°F. Bake without prior thawing for 35 to 40 minutes, or until golden. Serve warm.
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