Spinach Phyllo Bundles Recipe

Ingredients

• 1 medium onion, chopped
• 2 tablespoons plus 1/2 cup butter, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) crumbled feta cheese
• 3/4 cup 4% cottage cheese
• 3 eggs, lightly beaten
• 1/4 cup dry bread crumbs
• 3/4 teaspoon salt
• 1/2 teaspoon dill weed
• Pepper to taste
• 20 sheets phyllo dough (14-inch x 9-inch sheet size)

Directions

• In a large skillet, saute onion in 2 tablespoons butter until tender. Remove from the heat. Stir in the spinach, feta cheese, cottage cheese, eggs, bread crumbs, salt, dill and pepper.
• Melt remaining butter. Layer and brush five phyllo sheets with melted butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut buttered sheets lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.Place on an ungreased baking sheet. Brush with butter. Repeat three times, using five sheets of phyllo each time.
• Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 28 appetizers.
  
  Editor's Note: This recipe was tested with Athenos phyllo dough. The phyllo sheets measure 18 in. x 14 in.

Spinach Phyllo Bundles published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p219