Spinach Triangles

Total Time
35 min
20 min
15 min
To ensure these appetizers are crispy, make sure to use fat-free cottage cheese drained of any excess water.


chopped frozen spinach

10 oz, thawed

uncooked onion(s)

1 medium

garlic clove(s)

1 medium clove(s), minced, 1/2 tsp

feta cheese

3 oz, crumbled

fat free cottage cheese

½ cup(s), drained

dried oregano

½ tsp

phyllo dough

3 sheet(s), (about 12 x 17 inches each)


  1. Squeeze excess liquid from the spinach and set aside.
  2. Coat an unheated large skillet with cooking spray. Add the onions and garlic. Cook over medium-high heat until onions are tender, about 3 minutes. Remove from heat and stir in the spinach.
  3. In a large bowl, combine the feta cheese, cottage cheese and oregano. Stir in the spinach mixture.
  4. Preheat the oven to 375°F (175°C). Coat a baking sheet with cooking spray and set aside. Place one sheet of phyllo dough on a piece of wax paper; coat evenly with spray. Repeat layering and spraying the phyllo two more time (you¿ll use a total of 3 sheets).
  5. Cut the stack of prepared phyllo dough horizontally into six strips, then vertically into 4 strips. You should end up with 24 squares. Place a teaspoon of spinach filling into the centre of each square and fold it in half so that your square is now a triangle.
  6. Transfer the filled triangles to the prepared baking sheet. Coat with spray. Bake until golden brown, 15 minutes. Yields 2 triangles per serving.


Spray the phyllo well and work with it quickly, so it does not dry out.

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