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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Love spanakopita but have an avowed spinach hater in the house, then try this version with chopped broccoli instead. Just as easy and equally delicious. Ingredients:
2 cups of cooked chopped broccoli, well drained. |
i save the stems just for this dish. |
1 large egg |
1/3 cup of crumbled feta |
8 ounces of low fat part skim ricotta |
1/2 cup of grated parmesan |
1/4 tsp of pepper |
pinch of marjoram |
1/8 tsp of nutmeg |
no salt because feta is salty enough |
1 stick of melted butter-no substitute |
6 sheets of filo dough-read the box on how to defrost |
Directions:
1. Preheat your oven to 350 degrees.
2. Butter a cookie sheet.
3. Mix together the broccoli, egg, feta, ricotta, parmesan and seasonings.
4. Spread out a sheet of feta on your cutting board and brush with lots of the melted butter.
5. (keep other filo leaves covered with a damp towel while you work)
6. Put on another sheet and butter that one.
7. Cut the dough into 4 rectangles with a very sharp paring knife.
8. Dragging a dull knife through the leaves will shred your pretty filo.
9. Place a tablespoon of filling at one end of each square.
10. Roll the dough over the filling, tucking in each end like and egg roll.
11. As you finish rolling up the bundle, put it on the cookie sheet seam side down.
12. Brush with more butter.
13. Repeat until you use all of your filling.
14. Now you can bake these and enjoy immediately at 20 minutes until brown and crisp.
15. Or you can freeze them unbaked for a later date. Do not defrost if you freeze for later, just bake them about ten minutes longer.
16. These are best served piping hot.
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