Phyllo Triangles With Spinach , Feta and Ricotta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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If frozen doNOT thaw. Just bake as directed. Ingredients:
1/2 lb feta cheese, crumbled into fine pieces (about 4 cups) |
6 ounces whole milk ricotta cheese (about 1 1/2 cups) |
2 large eggs, lightly beaten |
1/2 bunch scallion, sliced thin |
1/8-1/4 cup minced fresh dill leaves |
1 tablespoon lemon, juice of |
1 medium garlic clove, minced or pressed through a garlic press |
1/2 teaspoon freshly grated nutmeg |
1/3 teaspoon salt |
1 pinch ground black pepper |
1 1/2 frozen spinach, 10 oz packages thawed and squeezed dry |
3/4 cup olive oil or 3/4 cup clarified butter |
1 lb phyllo dough, thawed (14 by 9-inch) |
Directions:
1. FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.).
2. PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. Spread the triangles out over 2 parchment paper-lined baking sheets. Bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.
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