Method:

• Heat oven to 425°F (220°C).
• Cook spinach according to package directions. Drain well, pressing excess moisture out with paper towels.
• In medium skillet, cook garlic, onion and basil in oil over medium heat for 5 minutes or until tender. Stir in salt and pepper, mixing well.
• In medium bowl, combine spinach, onion mixture, cottage cheese, Parmesan cheese and egg yolk, mixing until well blended. Unroll well-chilled dough and cut into 8 rectangles.
• Press or roll each piece into a 5x7-inch (12x17 cm) rectangle. Spread 1/4 cup (50 mL) spinach cheese mixture in middle of dough leaving 1/2" (1 cm) edge to seal.
• Fold dough over, press edges with fingers or fork to seal and cut small vents in the top; place on ungreased cookie sheets.
• Brush with slightly beaten egg white; sprinkle with sesame seeds or Parmesan cheese.
• Bake for 12 to 15 minutes or until golden brown. Serve warm with salsa for dipping.