Ingredients:

• 1/2 Cup Chopped Onions
• 2 Tablespoons Olive Oil
• 1 10-ounce Package Frozen Spinach, thawed, squeezed very dry
• 4 Ounces Feta Cheese, crumbled
• 4 Ounces Cottage Cheese
• 1 Egg, beaten
• 1/3 Cup Grated Parmesan Cheese
• 1/4 Cup Bread Crumbs
• 1 Teaspoon Nutmeg
• Salt and Pepper, to taste

(Note: if feta cheese is too strong for your taste, substitute with a combination of more cottage and parmesan cheese)

• 1 Package Phyllo Dough (purchase in frozen foods section of your market. Be careful to distinguish the paper-like dough from it's wrapper when using!)
• 1 Cup Butter, melted

In a large skillet, sauté the onions in the olive oil until soft. Transfer onions and oil to a mixing bowl and stir in the drained spinach, crumbled feta, beaten egg, grated Parmesan, bread crumbs, nutmeg, and seasonings.

Work with one sheet of phyllo at a time, keeping the rest from drying out with a kitchen cloth over the top. Use a pastry brush to dab patches of melted butter onto 1/2 of the phyllo sheet - do not coat the whole surface. Fold this sheet in 1/2 and add a few more dabs of butter on top. Using a pizza cutter, cut the folded sheet of dough into two-inch wide strips across the short distance of the rectangle.

To wrap the filling think of a "square section" at the end of each strip of dough. Place a heaping tablespoon of the chilled mixture near the end of the strip and fold a triangle section of the dough over the filling. Press the filling down a bit then fold again and again - flagroll style - back and forth the full length of the strip. Brush the upside of the finished triangle with butter and place on a lightly buttered baking sheet. Bake in a 375 degree oven for 20 minutes.

Spanakopita is a good snack for teenagers to make at their own party.

Note: unused phyllo dough can be wrapped in parchment, sealed in a plastic bag and re-frozen for use at a later time.

Important Note: Adult supervision and participation is required for this activity.

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