Ingredients
1 medium onion, chopped2 tablespoons plus 1/2 cup butter, divided1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup (4 ounces) crumbled feta cheese3/4 cup 4% cottage cheese3 eggs, lightly beaten1/4 cup dry bread crumbs3/4 teaspoon salt1/2 teaspoon dill weedPepper to taste20 sheets phyllo dough (14-inch x 9-inch sheet size)
Preparation
In a large skillet, saute onion in 2 tablespoons butter until tender. Remove from the heat. Stir in the spinach, feta cheese, cottage cheese, eggs, bread crumbs, salt, dill and pepper.
Melt remaining butter. Layer and brush five phyllo sheets with melted butter. (Keep remaining phyllo dough covered with a damp towel to prevent it from drying out.) Cut buttered sheets lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.Place on an ungreased baking sheet. Brush with butter. Repeat three times, using five sheets of phyllo each time.
Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
