Ingredients
Scale
- 1 Tablespoon vegetable oil
- 1 small onion, chopped
- 3 green onions, chopped
- 10 ounces frozen chopped spinach. thawed and squeezed dry
- 4 to 6 ounces domestic feta cheese, crumbled
- 1 cup cottage cheese
- 1 egg
- Salt and pepper to taste
- 1 pound phyllo, thawed
- 8 tablespoons butter (1 stick), melted
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 375 degrees
- Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.
- Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.
- Combine the remaining butter and oil and set aside until ready to use.
- Remove one phyllo sheet. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter and oil mixture; top with second sheet and brush again.
- Fold the buttered phyllo sheets in half, like a book and brush the top layer with butter and oil mixture.
- Place a heaping 1-1/2 tablespoons of filling in the center of the bottom nearest you.
- Fold up the phyllo once and then fold over the right side and then the left side of the phyllo.
- Brush with butter and oil mixture and then continue rolling up like a burrito.
- Place seam side down on a greased baking sheet and brush rolls with butter/oil mixture.
- Bake until golden, about 30 to 35 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400 kcal
- Sugar: 2 g
- Fat: 19 g
- Saturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 97 mg
