2 tablespoons unsalted butter
1 onion finely chopped
2 cups finely chopped apples
2 tablespoons maple syrup
8 ounces cottage cheese
2 cups shredded Maple Cheddar Cheese
2 tablespoons fresh copped chives
Fresh Ground pepper and a hint of salt to taste
½ pound unsalted butter – melted
1 package of phyllo pastry
To prepare the filling –
Saute onion and apple in the butter till soft, about 10 minutes. Add in the maple syrup. And then cool.
Lightly beat the eggs in a bowl and then mix all the ingredients, except for the melted butter and pastry.
Lay out one sheet of the phyllo dough at a time on a plastic mat, lengthwise. With a pastry brush lightly coat the top with melted butter. Then cut each rectangle in three 3-inch long strips with a small paring knife or pastry wheel. You will most likely have about one inch extra at the side, which you can eliminate. NOTE: IF you want to make them larger for a lunch portion, make the strips wider.
Place about a tablespoon of the mixture at the bottom of each strip. Start to move upward and fold into a triangle. When you reach the top, apply a bit more butter to seal.
Complete all the triangles and place on a lined baking pan for baking.
Place in a 425 degree oven for 10 to 12 minutes till lightly golden.