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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.

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Food 4 Soul December 20, 2010
Tiropetakia (Spinach and Feta Filled Phyllo Triangles)