1 tablespoon olive oil,
1 medium yellow onion, diced,
10 oz. frozen spinach, thawed and liquid squeezed out,
1/4 teaspoon salt,
4 oz Feta cheese,
1/2 cup lowfat cottage cheese,
1/4 tsp garlic powder,
Olive oil cooking spray,
Phyllo dough (about half an 8 oz pkg);
Heat oil in pan; add onion. Saute on low heat until onion is soft, about 5 min. Stir in spinach, salt, cheeses, and garlic. Saute for additional 5 minutes, then turn off heat.
When the filling is ready, open and unroll the phyllo, but keep it covered with plastic wrap so it doesn't dry out. Take 2 sheets at a time, and cover the rest back up. Place the two sheets on top of each other on a dry countertop and spray lightly all over with cooking spray. Fold in half so you have a long, thin rectangle.
Now to fill it. Take a spoonful of the filling and place near the edge. Fold the corner of the dough over it in a triangle shape. Now keep rolling the triangle along, so the remaining dough wraps all around the filling.
Place the finished triangle on a greased cookie sheet and spray with olive oil cooking spray. (shredded mozzarella for topping - optional)
Bake for 15, 20 minutes, or until golden brown.