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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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How to Make Everything; Mark Bittman. Ingredients:
1 1/2 lbs fresh spinach, trimmed and well washed |
2 tablespoons olive oil |
1 cup minced onion |
1/2 cup minced scallion |
salt |
fresh ground black pepper |
1/8 teaspoon freshly grated nutmeg |
3 eggs |
1/2 lb feta cheese, crumbled |
1/2 lb cottage cheese or 1/2 lb ricotta cheese, drained |
1/4 cup minced fresh dill leaves |
1/4 cup minced fresh parsley leaves |
1/2 lb phyllo dough (about 15 sheets) |
1/2 cup melted butter |
1 cup fresh breadcrumb |
Directions:
1. Steam or parboil the spinach until it wilts; drain, squeeze dry, and chop.
2. Add olive oil to a medium skillet; place over medium heat.
3. Add in onion and scallion; cook/stir about 5 minutes, until softened.
4. Add in spinach, salt, pepper, and nutmeg; stir.
5. Beat the eggs with the cheese; stir into the spinach mixture along with the dill and parsley; remove from heat.
6. Preheat oven to 350°.
7. Unroll phyllo sheets and cut them into thirds the long way.
8. Working with 1 piece at a time, brush lightly with butter, then sprinkle lightly with bread crumbs.
9. Place 1 heaping teaspoon of spinach filling in one corner of the dough and fold the corner over to make a triangle.
10. Continue to fold the phyllo, , making triangles, as you learned to do with a flag.
11. As each piece is finished, brush its top with butter and place on a baking sheet.
12. When all the triangles are done, bake for about 20 minutes, or until nicely browned.
13. Let rest for 5 to 10 minutes before serving.
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