Cottage Cheese Triangles

Crispy and savory spinach, cottage cheese and feta filled, buttery phyllo dough pockets that are easy to make and eat.
Cuisine: Greek, Mediterranean
Course: Appetizers
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Prep Time 30 minutes
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Total Time 1 hour
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8 People


  • 3 Tbsp Prairie Farms Salted Butter
  • 1 Onion, Finely chopped
  • 10 Oz Frozen chopped spinach - thawed, remove liquid
  • 1 tsp salt
  • 4 Oz Feta cheese, crumbled
  • 1 Prairie Farms Small Curd Plain Cottage Cheese Snack Cup (5 oz)
  • 2 Cloves Fresh Garlic, Finely chopped
  • 1 Large Egg, beaten
  • 16 Oz Phyllo dough
  • 1 Cup Prairie Farms unsalted butter melted


  • Heat butter in a saucepan over medium heat. Slowly cook and stir onion until tender, approx. 5 minutes. Combine with spinach and salt. Stir in feta cheese, cottage cheese, garlic and egg. Cook and stir until thick (approx. 5 minutes). Reduce heat and let simmer. Preheat oven to 400 degrees.
  • Unroll phyllo dough sheets one sheet at a time on flat surface. Brush with unsalted butter. Cut into strips about 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with process until all of the phyllo dough is used.
  • Place stuffed triangles on baking sheet. Bake in the oven 12 - 15 minutes, or until golden brown. Remove from oven, let cool for 5 min and serve warm.

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