Heat olive oil in a medium saucepan over medium heat. Add onion and slowly cook and stir 5 minutes or until tender. Add spinach and salt then make sure all liquid has evaporated from spinach. Stir in feta, cottage cheese and egg. Cook and stir until thickened; 5 to 10 minutes. Reduce heat to simmer.
Preheat oven to 200 degrees C.
Unroll filo pastry sheets on a flat surface. Keep a damp tea towel over the sheets while you work. Lay out a sheet on a clean work surface and brush with unsalted butter. Cut into strips approximately 12cm wide and layer the strips one on top of another so that you have a strip that is 3 sheets thick.
Place 1 tablespoon of the onion, spinach and feta mixture at one end of the filo pastry strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining filo until you have used all of the filling.
Arrange stuffed triangles on a large baking tray. Bake 12 to 15 minutes or until crisp and golden brown. Serve warm.
Altered ingredient amounts.
Delicous and easy, but time consuming. Made the following changes - reduced salt to 1/2 teaspoon, added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice, did not pre-cook cheeses and egg - instead added to cooled spinach and onion mixture. ----------- For the reviewer looking for suggestions on shaping triangles: I used 3 sheets of filo per turnover, brushing with butter between each layer. Cut layered sheets lengthwise with a pizza cutter into long strips. Put spinach filling at lower end of strip and fold bottom corner up over filling to side edge (at a 45 degree angle), forming a triangle - then fold triangle over to opposite edge (like folding a flag) and continue this back and forth motion. At the end seal edges with extra melted butter. Keep extra filo sheets covered with cling film to prevent them from drying out while you work. Hope this helps! - 29 Sep 2008
Great recipe. Filo can be tedious, but recipe is worth it. BUT no need to cut filo pastry sheets. Just brush butter along the centre third, fold one third over the centre third, brush melted butter over that and fold in the opposite side. Neater edges, less mess, less work, quicker. - 02 Jul 2012