Greek Spanakopita

• 1 medium onion, finely chopped
• 1/4 cup olive oil
• 1 (10 ounce) package frozen spinach, thawed and drained, chopped
• 1/2 lb feta cheese
• 6 ounces cottage cheese
• 3 eggs, beaten
• 1/4 cup breadcrumbs
• 1/2 lb phyllo pastry sheet
• 1/2 cup butter, melted

1. Saute onion in olive oil for 5 minutes.
2. Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated.
3. Crumble Feta cheese into small pieces.
4. Add cottage cheese and eggs; mix well.
5. Toss bread crumbs into spinach mixture and add to cheese. Stir until blended.
6. Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel.
7. Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter.
8. Place 1 tablespoon of spinach filling near the end.
9. Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top.
10. Continue with remaining pastry and filling.
11. Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.

onion, olive oil, frozen spinach, feta cheese, cottage cheese, eggs, breadcrumbs, phyllo pastry, butter

Taken from www.food.com/recipe/greek-spanakopita-4314 (may not work)