Greek Spanakopita

(spinach puffs)

Saute onion in olive oil for 5 minutes.

Add spinach.

Simmer over a low flame , stirring occasionally until most of moisture is evaporated.

Crumble feta cheese into small pieces.

Add cottage cheese and eggs.

Mix well.

Toss bread crumbs into spinach mixture and add to cheese.

Stir until blended.

Carefully cut phyllo sheets into thirds.

Refrigerate 2 / 3 until needed and cover remaining third with a slightly damp towel.

Remove 1 sheet of phyllo pastry , fold in half lengthwise.

Brush with melted butter.

Place 1 tablespoon of spinach filling near the end.

Fold over in triangle shape.

Continue folding like a flag , keeping triangular shape.

Lightly butter top.

Continue with remaining pastry and filling.

Bake in a 425 degrees oven for 20 minutes or until golden brown.

Serve warm.

onion, olive oil, frozen spinach, feta cheese, cottage cheese, eggs, breadcrumbs, phyllo pastry sheet, butter