Keep some Spinach and Cheese Filled Triangles in your freezer for a last minute snack. They freeze well and bake up light and crispy without needing to thaw first.

3 Tbs olive oil
1 medium onion, finely chopped
10 oz frozen chopped spinach, thawed and drained
1 tsp salt
4 oz Parmesan cheese, freshly grated
1/2 cup cottage cheese
1 extra large egg, beaten
8 oz phyllo dough
1 cup unsalted butter, melted

1. Preheat oven to 400*
2. Heat olive oil in a medium saucepan over medium heat. Slowly cook onion until tender, about 5 minutes. Mix in dried spinach and salt. Stir in cheeses and egg. Reduce heat to simmer. Cook until thickened, 5 to 10 minutes. Remove from heat.
3. Open one roll of phyllo and cover with first a sheet of plastic wrap and then a barely damp tea towel. Position phyllo sheets one at a time on a flat surface. Brush lightly with the melted butter. Cut lengthwise into strips about 3 inches wide. Place 1 teaspoon of the spinach mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the triangle over the phyllo until it forms a small stuffed triangle. Brush with butter. Repeat with the remaining dough until all the filling has been used. Arrange the stuffed triangles on a large baking sheet or wrap for freezing. A word of caution: Make sure to keep the triangles in a single layer in the freezer wrap. If overlapped, they will thaw in a big blob and stay that way!
4. Bake in the pre-heated oven 12 to 15 minutes, until golden. Serve warm.
5. If you have any phyllo left you can brush the sheets with butter and sprinkle with either Parmesan cheese or finely chopped nuts drizzled with honey. Stack the sheets together and cut as desired, then bake.

Servings: 48