Mini Spanakopitas (Greek Spinach Pies)

• FOR THE FILLING
• 1 (10 ounce) package fresh spinach, coarsely chopped
• 1/3 cup feta cheese, crumbled
• 1/4 cup cottage cheese, low-fat
• 2 tablespoons parmesan cheese, grated
• 2 teaspoons olive oil
• 1 1/2 cups green onions, chopped
• 1 1/2 tablespoons dried dill or 1 1/2 teaspoons fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 large egg whites, lightly beaten
• PHYLLO DOUGH
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 large egg white
• 5 sheets frozen phyllo dough, thawed

1. Preheat oven to 350u0b0F.
2. FOR THE FILLING: Place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheese in a bowl; set aside,.
3. Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; saute for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
4. Combine 1 tablespoons olive oil, 1/4 teaspoons salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each lengthwise into 4 (3 1/2 inch wide) strips; lightlybrush phylo sheet with egg mixture (cover remaining phylo dough to keep it from drying). Spoon about 1 tablespoons spinach mixture onto one end of strip. Fold one corner of the opposite end over mixture, forming a triangle keep folding back and forth into a triangle to the end of strip.
5. Place triangles, seam sides down, on a baking sheet. Bake at 350F for 20 minutes until golden brown.

filling, fresh spinach, feta cheese, cottage cheese, parmesan cheese, olive oil, green onions, dill, lemon juice, salt, pepper, egg whites, phyllo dough, olive oil, salt, egg white, phyllo

Taken from www.food.com/recipe/mini-spanakopitas-greek-spinach-pies-375708 (may not work)