Spanakopetes (Spinach Feta Phyllo Triangles)

1 10-ounce package frozen spinach, thawed and thoroughly drained to remove all moisture
1/2 cup finely chopped onion
1/8 cup finely chopped scallion
3 tablespoons olive oil
1/4 pound crumbled feta cheese
5/8 cup cottage cheese
1 egg, beaten
2 tablespoons bread crumbs
4 tablespoons finely chopped parsley
1 teaspoon dill
1 1-pound package phyllo pastry
1 stick unsalted butter, melted

Sauté onion and scallion in olive oil until just soft. Add spinach and simmer over low heat, stirring occasionally, till moistur is evaporated; remove from heat.

Combine the cheeses in a large bowl. Add egg and beat well. Add breadcrumbs, parsley, and dill into spinach-onion mixture; add this mixture to the cheese. Blend well.

Place one sheet of phyllo dough on the counter. Fold it in half widthwise to make a long rectangle. Place a heaping teaspoon of the spinach filling near the bottom of the rectangle. Gently lift the corner of the phyllo dough and fold it over the spinach filling to meet the opposite edge of the dough. This should create the beginning of a triangle shape. Continue folding up the dough until all the dough has been wrapped around the spinach filling. Repeat this process with the phyllo dough and spinach filling until the spinach filling has been used.

Brush tops of triangles with melted butter, and place on ungreased baking sheets. Bake at 375°F for 20 minutes or till golden. Cool about 5 minutes before serving.