Greek Spinach Triangles
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Feta cheese||3 Ounce, finely crumbled|
|Fat free cottage cheese||1⁄2 Cup (8 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Phyllo dough sheets||12|
Squeeze excess liquid from the spinach.
Set the spinach aside.
Spray an unheated large skillet with olive oil no-stick spray.
Add the onions and garlic.
Cook and stir over medium heat about 3 minutes or until the onions are tender.
Remove from the heat and stir in the spinach.
In a large bowl, combine the feta cheese, cottage cheese and oregano.
Stir in the spinach mixture and set aside.
Preheat the oven to 375°.
Spray a cookie sheet with the no-stick spray and set aside.
Place one sheet of the phyllo dough on a large piece of wax paper.
Spray the dough with the no-stick spray.
Repeat layering and spraying the phyllo two more times (you will use a total of three sheets).
Cover the remaining sheets of phyllo dough with a damp cloth to prevent drying out.
Cut the stack of prepared phyllo dough lengthwise into six strips.
For each filled triangle, spoon about 1 tablespoon of the spinach mixture about 1" from one end of each strip.
Fold the end over the spinach mixture at a 45° angle.
Continue folding to form a triangle that encloses the spinach mixture (this procedure is like folding a flag).
After you have made the filled triangles from the first set of strips, repeat stacking the remaining phyllo sheets three more times and cutting each stack into strips.
Then repeat the procedure for forming filled triangles.
Transfer the filled triangles to the prepared cookie sheet.
Lightly spray them with the no-stick spray.
Bake for 18 to 20 minutes or until golden brown.