Spinach filled phyllo pastry triangle

1 Bunch spinach [washed, chopped, steamed and squeezed]
1 Meduim onion, finely chopped
10ml Crushed garlic
5ml Peri peri powder
5ml Paprika powder
1ml Nutmeg fine
100ml Fresh parsley chopped fine
250gr Crumble cottage cheese
Salt and pepper to taste
40ml Cooking oil

1 Box Phyllo pastry
250gr Melted margerine


Saute onions with garlic in moderately heated oil.
Combine all filling ingredients together. [Take care mixture should moist but should not have to much liquid].

Please note; while working with phyllo pastry cover the sheets with a damp cloth to prevent drying out.
On a sheet of greaseproof paper, place 1 sheet of phyllo on paper and brush with melted margerine.
Cover with second sheet of phyllo and brush with melted marg. [If a more pastry triangle is preferred use 3 sheets]
Cut into 6cm long strips.

Place a teaspoon of filling at the base of each strip and fold to corner of strip continuing to fold over to form a triangle. Seal with marg.
Brush with margerine and bake on a baking sheet at 180degrees for 15 minutes or till a light golden brown colour.

Serve with a salad as a starter.
Take care to cover phyllo not in use with damp cloth at all times as it dries out very quick..
Spanakopita can be frozen successfully.

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