Greek Spanakopita - cooking recipe

Ingredients

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

Preparation

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