1 ½ lb. Fresh spinach, steamed and drained well (use a towel to wring it out)
2 C. chopped onion
¼ c. minced garlic
1 tsp. Dried oregano or 1 T fresh, chopped
2 tsp. Dried basil or 2 T fresh, chopped
1 tsp. Dried dill, or 1 T fresh, chopped
1 tsp. Fresh ground black pepper
4 oz. Cottage cheese
4 oz. Feta cheese, crumbled
6 sheets filo dough
Steam and drain spinach well, wringing it through a clean tea towel. Chop well and set aside to cool. Sauté the onion and garlic until onion is very well done and beginning to caramelize. (Use a very small amount of olive oil and put a lid on the pan to “sweat” the onions, or use a low calorie pan spray, utilizing the same process.) Be sure to keep the temperature low so that the onions and garlic do not burn. If there is a lot of liquid in the onion mixture, drain them before proceeding.
In medium size bowl, combine the spinach, onion and garlic, and all other ingredients except for the eggs. Toss to combine. Beat the eggs separately in a small bowl, just to combine. Stir the eggs into the rest of the mixture and chill for one hour.
To proceed: fold one sheet of filo dough in half vertically after it has been sprayed lightly with butter spray. Place 1/6 of mixture on the bottom corner (approx. ¾ c.), and fold as you would a flag. Place on sprayed cooking sheet, spray the top of each pie briefly w/butter spray and bake approximately 15-20 minutes at 350- degrees until crisp and browned on top.
For appetizer size, fold as above but then cut in quarters, use 1-2 T. of filling for each and fold as before.
Nutritional Information: per serving
Serves 6 as an entree, 15-18 as an appetizer
Calories: 170 calories per serving