Working with phyllo is the only challenging aspect of this dish, but once you get the hang of it, it’s enjoyable. I always buy extra phyllo just in case because occasionally you get a nasty batch that rips and shreds easily. These were frozen before baking. When preparing them from frozen, simply increase the cooking time by a few minutes. For large gatherings, I have also doubled this recipe.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 36 |
| Yield: | 36 pastries |
Ingredients
- 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
- ½ cup cottage cheese
- 1 egg, beaten
- 1 (16 ounce) package phyllo dough
- 1 cup unsalted butter, melted
Instructions
- Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
- Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.
Nutrition Facts
| Calories | 123 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 239 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Rating is for taste. 5 stars delish! Directions other wise on how many sheets to use and if we should butter in between are quite vague. I highly doubt we only use one sheet per triangle, or the whole thing, I was confused. I followed Jeannettes review and used 3 single phyllo sheets brushing with melted butter in between, and cut 4 strips. This is time consuming, but well worth it and plenty cheesy as is! YUM!!!
needs to be cheesier
Brought them to a potluck and everyone asked for the recipe. I added about 1/3 cup asiago and a little more feta than suggested. I also used Olive Oil Pam instead of butter to grease the phyllo sheets. Delish!!
There are a big hit. I will make these again and again. Thanks for posting.
There are a big hit. I will make these again and again. Thanks for posting.
My cottage cheese was frozen so I did not get to use it in the recipe. These were good, and went over well at the potluck where I served them.
My husband and friends really liked these. It is a lot of work using the phyllo dough. I’ve also made the filling and put them in the phyllo dough pastry cups to save a ton of time and they were still great.
I made these for a party last weekend and they were pretty good, but not great. I froze some extras and warmed them today as a side for some soup, and thought I’d write a quick review. I thought the filling was a bit bland, even after I added a couple cloves of garlic as suggested by other reviewers. I think I would use more garlic, more feta and less cottage cheese if I were to make this again. In addition, I wanted to mention that *squeezing* the juice from the spinach (rather than just draining it) seemed to yield filling with a nice texture. I also wanted to give a suggestion for folding the pastry. I used one single sheet of phyllo for each triangle, and I brushed the surface with butter and folded it lengthwise in thirds before adding about one heaping TBSP filling and folding in triangles. The resulting pastries are probably bigger than originally intended, and it took double the filling to use up one package of phyllo. If you want them bite size, you could cut the phyllo in half lengthwise before doing the exact same thing with 1 tsp. filling. All-in-all not bad, but not the showstopper I had hoped for. I think I can do better with some additional modifications to make the filling more flavorful.
Great elegant crowd pleaser! I always make this for parties, and they go fast. I’m too lazy to go through the trouble of the phyllo dough, so I tried puff pastry sheets. I cut them into 2 inch wide strips and folded them as directed. The results were fabulous. The last time I made these, I used crescent dough. The individual crescent triangles were perfect for folding and flaky like puff pastry sheets but much easier to manage. You’ll get the hang of folding them into triangles after a few. Don’t forget to strain out the juices in the cheese-spinach mixture, so the triangles aren’t soggy. Try out the crescent dough. It’s ridiculously easier to deal with. Good Luck!
These were so good! I ended up making them into squares.. instead of the triangles, cause I was having such a hard time… 🙁 But they turned out, and they were delicious!
This are great! I have made them several times. I do make them bite size though, I take 1 sheet of phyllo and cut it in half lengh-wise, then fold in half legnth wise buttering only the side up with salted butter. I also double the cottage cheese. They are so cute small and it makes plenty for a party that way! 🙂
Directions were hard to follow when it came time to make the triangles. Not sure what I would have done differently. I wish there was more filling per triangle.
I LOVE these! I used herbed feta cheese and threw in some minced garlic when cooking the onions. Like other reviews, when it comes to using phyllo dough, I reccomend covering with a wet paper towel and plastic wrap the stack not in use. For this recipe I used about three sheets and cut them into four strips with a pizza cutter. I took previous advice and sprayed some canola oil between the three sheets before using.
This recipe is delish. In order to make the triangles I used 3 sheets of Phyllo with butter brushed inbetween and a little breadcrumbs. I then cut the dough into two long strips. I put the mixture at one end then folded from top corner down to make the triangle then took the bottom corner of the ne wtriangle and folded to the right. Then continued thispattern until the end. When making it reminded me of a childhood game of paper football, where you folded a piece of paper into a triangle as your football and someone put thier fingers up for the goal and you would flick the football over thier fingers.
Amazing. I make these all the time for parties and groups!
Really tasty and easy to make. The filo dough is kind of hard to work with, but don’t let it scare you off. I only came out with 2 out of the 20 or so I made looking anything like triangles but they all tasted yummy, regardless of shape.
These are pretty good and not as time consuming as I had anticipated. I took the following shortcuts: Instead of cutting strips and using multiple layers of dough, I used one full phyllo sheet per triangle. I folded the sheet of dough in half lengthwise and then folded it in half lenghtwise again. I sprayed the dough with Pam (instead of butter) before each fold. After folding I spooned the spinach mix onto one end and folded it like a flag to achieve the triangles. This really sped up the process. I will make this again but next time I will add more feta cheese. The feta flavor got lost in all of the spinach.
SO greasy. You absolutely HAVE to use more than a single layer of the phylo! I did some with 1 layer and some with 2 … the 2 layers made it flakey and good — also they tasted less oily for some reason. BUT the flavor was excellent all around! I wish I could do 4 1/2 stars.
I also added mushrooms, garlic and nutmeg and used puff pastry to make the job easier. I cut each sheet of pastry into 4 and added the mixture and folded corner to corner to seal and make triangles. This was delicious.
These were very time consuming. They had a pretty good flavor, feta and spinach are great together, but I’m just not sure I’ll make these again. For the amount of work they just weren’t spectacular to warrant it.
Add some fresh grated nutmeg to kick up the flavor!