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  • Yield: 10 to 12 triangles


  • 1/4 cup olive oil
  • 2 tablespoons finely chopped green onions
  • 1 pound fresh spinach, cooked until wilted, squeezed dry, and chopped
  • 1/4 teaspoon nutmeg
  • Salt and pepper
  • 1/2 cup cottage cheese
  • 1/4 cup (about 4 ounces) crumbled feta cheese
  • 1/4 cup chopped parsley
  • 6 sheets of phyllo dough, covered with a damp towel to prevent it from drying out
  • Melted butter
  • 1 egg, slightly beaten
  • 2 tablespoons chopped tomato for garnish


  • Warm the oil in a medium saute pan, and saute the green onions until soft, about 3 minutes. Stir in the cooked spinach, nutmeg and salt and pepper and cook for 2 minutes. Remove from the heat and drain off any excess liquid. Add the cottage cheese, feta cheese and parsley, gently mashing it all together. Adjust the seasonings if needed. Preheat the oven to 350 degrees. Cut the phyllo sheets lengthwise into 4 strips and stack the strips on top of each other. Lightly brush the top strip with melted butter and carefully remove it from the pile, then lightly butter the second strip and place it on top of the first. Place 2 tablespoons of the filling at the bottom end of the buttered strips. Take the bottom right corner of both the strips between you thumb and finger and fold over to the left side to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the seam side down on the baking sheet. Repeat with the remaining phyllo and filling. Arrange them two inches apart on a lined baking sheet. Brush the pastries with olive oil, bake for 15 minutes. Serve warm or hot, garnished with the chopped tomato.

Recipe Details