Recipe by LifeIsGood
A delightful Greek appetizer, courtesy of Jeff Smith. The name refers to the shape. They are so cute and quite addictive!
Top Review by Food 4 Soul
I have been using this recipe for many, many years. It comes from Jeff Smith's "The Frugal Gourmet" cookbook. Be sure to keep the philo dough moist by covering with a damp towel until you're ready to use. I add a couple dashes garlic powder to the cheese mixture. Freshly grated nutmeg really enhances the flavor as well. It is salty because of the feta cheese, so get low salt cottage cheese if available.
- 1⁄2 of a 10 oz. package frozen chopped spinach, defrosted
- 1⁄4 lb feta cheese, chopped
- 1⁄2 lb small curd cottage cheese, drained
- 1 egg
- 1 teaspoon grated lemon peel
- nutmeg, to taste
- salt and pepper, to taste
- 1⁄2 cup melted butter (may need more)
- 5 -6 sheets phyllo dough, thawed
Directions See How It's Made
- Drain the spinach -- squeeze out all excess liquid.
- Mix with the cheeses and add the egg, lemon peel, a little nutmeg, salt and pepper.
- Place a sheet of phyllo dough on a cutting board and brush with melted butter. With a sharp knife, cut the sheet into 5 pieces, each about 3 inches wide.
- Place a scant 1 T. filling at the bottom of each piece (don't fill it too full or the phyllo won't be able to crisp up over the filling), and roll up so as to form a triangle (think flag folding). Move one side to the other until the whole is rolled up. Contine with remaining phyllo and spinach mixture until all spinach is gone.
- Bake on a buttered cookie sheet at 400 degrees F. for about 15-20 minutes, or until lightly golden brown.