Spinach Phyllo

1 pkg. frozen chopped spinach (10 oz.)

garlic olive oil (can use regular olive oil)

½ cup chopped onion

1 garlic clove minced

3 oz. feta cheese, finely crumbled

1/3 cup nonfat cottage cheese

3 Tbsp. sour cream

½ tsp. dried oregano, crushed

12 sheets phyllo dough

melted butter

Preheat oven to 375 degrees.  Thaw and drain spinach, squeeze out extra water.  Pour a little garlic olive oil into the skillet.  Saute onion and garlic, add spinach and blend well.  In a large bowl, combine cheeses, sour cream, and oregano with spinach mixture.  Brush melted butter onto one sheet of phyllo.  Place another sheet on top of that sheet.  Brush with melted butter and place another sheet on top of that sheet.  Make 4 sets of these.  Cut lengthwise into 6 strips (total of 24).  Cover strips with damp cloth to prevent drying.  Spoon 1 to 2 Tbsp. of filling about 1 inch from the end.  Fold the phyllo dough as you would fold the AMERICAN FLAG.  Repeat with all phyllo strips.  Place triangles on prepared baking sheets, lightly brush tops with melted butter.  Bake for 18 to 20 minutes or until golden brown.  Serve warm.