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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I had a hard time picking a category for this recipe b/c it is so versatile. It can be served for breakfast/brunch, as an appetizer, a wonderful side dish or just a tasty snack. Original recipe by Martha Stewart from . Read more . This is my 100th recipe post! Ingredients:
10 oz fresh baby spinach, tough stems removed - roughly chopped |
1 tbsp butter |
1 small-medium onion, diced |
2 cloves garlic, minced |
1 cup ricotta cheese |
1 cup parmesan cheese, grated |
2 eggs + 2 egg whites (large) |
2 tbsp flat-leaf parsley, chopped |
1/2 cup dill, chopped |
1/4 tsp cumin |
1/2 tsp coarse salt |
1/4 tsp black pepper, freshly ground |
8 sheets phyllo dough, thawed |
cooking spray |
Directions:
1. Preheat oven to 375F. Heat butter in large skillet over low-medium heat. Add onion & cook until tender & beginning to caramelize. Add garlic and cook for about a minute. Add spinach and cook until wilted & bright green, about 2 minutes. Transfer to a colander to cool & drain.
2. In a medium bowl, combine ricotta, eggs & egg whites, parsley, dill, Parmesan, cumin, salt and pepper. Stir in cooled spinach mixture.
3. Lightly coat a 9-inch (Pyrex) pie plate with cooking spray. Place one sheet of dough in plate, spray and repeat with remaining 7 sheets spraying between each layer. Trim edges with scissors, leaving a slight overhang. Spoon filling into the dish, spreading evenly. Spray outer edge of dough. Bake until golden brown & filling is set, about one hour. Cool for at least 15 minutes before cutting.
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