- In small skillet, heat butter over medium heat; cook onion and garlic, stirring for 3 minutes or until softened. Cool slightly.In bowl, stir together cottage cheese, onion mixture, spinach, Parmesan cheese, lemon rind, salt and pepper
- Keeping phyllo covered with plastic wrap, place 1 phyllo on work surface. Brush lightly with melted butter. Cut phyllo lengthwise into 5 equal strips, each about 2-1/2" (6 cm) wide. Spoon 1 tsp (5 mL) of filling 1/2" (1 cm) from bottom of each strip. One strip at a time, fold corner of phyllo over filling to form a triangle. Continue to fold up triangle, sideways and upward.
- Form triangles with remaining strips. Place on baking sheet. Brush each triangle with melted butter. Repeat with remaining phyllo sheets and filling. (Phyllo triangles can be frozen on baking sheets at this point. Once frozen, transfer to airtight freezer containers and freeze for up to 2 months. Do not thaw before baking).
- Bake in centre of preheated 375°F (190°C) oven for 15 to 18 minutes.