- 1 tbsp. vegetable oil
- 1 small onion, chopped
- 3 green onions, chopped
- 10 oz. frozen spinach. thawed and squeezed dry
- 6 oz. crumbled feta cheese
- 1 cup cottage cheese
- salt and pepper to taste
- 1 egg
- 1 lb. phyllo, thawed
- 1 stick of butter, melted
- 2 tbsp. vegetable oil
Preheat oven to 375 degrees F.
Heat 1 tbsp. oil in medium skillet over medium heat. Add all onions and cook until softened.
Mix spinach, feta, cottage cheese, and egg in medium bowl. Add onions, salt, and pepper. Cover and refrigerate until ready to use.
Combine the butter and remaining 2 tbsp. oil and set aside until ready to use.
Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2-inch by 2-inch sqaures; set aside.
Prepare your mini muffin pan by brushing butter in each well. Place 2 squares of phyllo dough into each well. Pushing down to create a cup or crust. Brush the top of the phyllo filled wells with mor emelted butter and repeat by placing 2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 2 squares of phyllo and brush with more butter.