Ingredients

2 eggs

2 Tbsp (30 ml) VE Lemon Dilly Dip Mix

1 medium onion, finely diced

¼ lb (125 g) crumbled feta cheese

¼ cup (60 ml) cottage cheese

1 - 10 oz (300 g) package frozen spinach, thawed, well drained and coarsely

chopped

12 sheets phyllo pastry

½ cup (125 ml) melted butter

Preparation

  1. Preheat oven to 375o F (190o C).

  2. Whisk eggs and Victorian Epicure Lemon Dilly Dip Mix in a medium mixing bowl. Add onion, feta, cottage cheese and spinach. Combine well.

  3. Follow Phyllo Tips below for assembly.

  4. Place on Victorian Epicure Parchment-lined baking sheet. Bake for 15 minutes.

  5. Phyllo tips: • The thin, delicate sheets of phyllo pastry must be handled with great care. Carefully unroll and keep covered with a clean, damp tea towel. • To assemble, brush 1 sheet lightly with melted butter. Cover with second sheet. Using a pizza wheel or VE Ceramic Paring Knife, cut 8 equal strips, width-wise. Place 1 Tbsp (15 ml) filling on one end of each strip. Fold strip to opposite side, forming a triangle and enclosing filling. Continue folding as you would a flag, to end of strip, maintaining a triangular shape.