Spanakopita (Spinach Puffs)

Submitted by Missy Eastwood

"This is an excellent appetizer recipe. It goes well with any Italian or Greek dish. I use low fat cottage cheese and reduced fat butter to help cut calories. Very tasty!"

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 48-50 puffs

ingredients

• 1 lb phyllo dough
• 1 (10 ounce) box frozen spinach
• 6 -8 ounces feta cheese (small container)
• 16 ounces cottage cheese
• 1⁄2 cup parmesan cheese
• melted margarine (about 1 1/2 sticks)
• 3 tablespoons fresh parsley
• 1 cup chopped onion
• 2 1⁄2 tablespoons olive oil
• 3 eggs
• 1 dash salt and pepper

directions

1. Thaw the spinach and phyllo dough.
2. Be sure to keep the phyllo dough covered once the package is opened. It will dry out quickly.
3. Saute the spinach, onion and olive oil. Add parsley, salt and pepper. Cook until all liquid is absorbed.
4. In a mixing bowl, mix feta, cottage cheese, and parmesan cheese together with beaten eggs.
5. Add spinach mixture to the cheese mixture and stir well.
6. Take 2 leaves of phyllo dough (layered on top of each other) and brush with butter.
7. Cut the sheets long ways into 3 equal strips approximately 2x14-inches each. Put 1 tbsp of spinach mixture at the end of 1 strip.
8. Fold the strip like a flag making a triangle with each fold.
9. 3 puffs will be made from 1 double thickness of phyllo sheet.
10. Place on an ungreased cookie sheet and brush with butter. Repeat until all the filling is used.
11. Bake at 375°F for 20-25 minutes.