• Cooking Time: 12-15
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 1 teaspoon salt
• 1 (4 ounce) package feta cheese, crumbled
• 1/2 cup cottage cheese
• 1 egg, beaten
• 1 (16 ounce) package phyllo dough
• 1 cup unsalted butter, melted

1. Heat olive oil in a medium saucepan over medium heat.
2. Slowly cook and stir onion until tender, about 5 minutes.
3. Mix in spinach and salt.
4. Stir in feta cheese, cottage cheese and egg.
5. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Unroll phyllo dough sheets one at a time on a flat surface.
8. Brush with unsalted butter.
9. Cut into strips approximately 5 inches wide.
10. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip.
11. Fold the end of the strip over the filling so that it forms a triangle.
12. Continue folding the strip in triangles until a small, triangular stuffed pastry remains.
13. Brush with unsalted butter.
14. Repeat with remaining phyllo dough.
15. Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

I had these way back when I was in sixth grade...a boy brought them in as part of a geography project. They're delicious!