Mini Spanakopitas (Greek Spinach Pies) - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
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,.
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.
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.
Place triangles, seam sides down, on a baking sheet. Bake at 350F for 20 minutes until golden brown.