Spinach cheese phyllo triangles

YIELD: 75 PIECES

        

2 pounds spinach, or three 10-ounce packages frozen chopped spinach, thawed

        

1½ cups finely chopped onion

        

½ cup chopped scallion

        

¼ cup olive oil

        

¾ pound feta cheese

        

1 pound cottage cheese

        

5 eggs, beaten

        

¼ cup breadcrumbs

        

½ cup finely chopped parsley

        

½ cup chopped dill3 sticks (¾ pound) butter, melted, for brushing phyllo (half margarine can be used)

        

1 pound phyllo pastry

If fresh spinach is used, wash, clean, and chop. Steam in a covered saucepan for 2 to 3 minutes. Drain all water from spinach and then squeeze dry. If frozen spinach is used, thaw and remove all moisture.

Sauté onion and scallion in olive oil for 5 minutes. Add spinach. Simmer over low flame, stirring occasionally, until most of the moisture has evaporated.

Crumble feta. Add cottage cheese and blend well. Add beaten eggs and mix well. Toss breadcrumbs, parsley, and dill into spinach-onion mixture and add to cheese. Stir until well blended.

Preheat oven to 375 degrees.

Prepare triangles according to directions and diagrams in “How to Work with Phyllo”. Use 1 teaspoon filling for each triangle. Place on ungreased baking sheets. Brush tops with melted butter. Bake for 20 minutes, or until golden. Let cool about 5 minutes before serving. Serve warm.Note: Puffs can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 350 degrees. Bake without prior thawing for 35 to 40 minutes, or until golden. Serve warm.