1 tbsp. olive oil
1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1 sm. egg, beaten
1 c. butter, melted (2 sticks)
1/2 c. chopped onion
8 oz. cottage cheese
4 oz. cream cheese
4 oz. crumbled feta cheese
12 phyllo pastry sheets

Heat oil in large skillet over medium high heat. Add onion and saute until translucent, about 3 minutes. Reduce heat to low and add spinach. Slowly stir in cheeses until well blended. Cook 5 minutes. Remove from heat. Add egg and mix well.

Butter a 13x18 inch baking sheet. Stack 3 phyllo sheets on damp towel. Brush each sheet with melted butter. Spoon about 1/2 cup filling into 1 1/2 inch wide strips down long edge of phyllo. Roll up as for jelly roll, starting at long edge with filling and using towel as aid.

Transfer to prepared baking sheet, arranging seam side down. Brush with melted butter. Repeat with remaining phyllo for 3 more rolls. Freeze 15 minutes.

Preheat oven to 350 degrees. Cut rolls into 1 inch pieces. Bake until golden brown, 15 minutes. Can be used as an appetizer or vegetable side dish. 72 small servings.