Ingredients: |
Ingredients: 1/4 c. olive oil
1 c. chopped onion
3 scallions, chopped
2-10 oz. pkgs. frozen chopped spinach, defrosted and wrung out
4 eggs, lightly beaten
1/4 c. freshly grated parmesan cheese
8 oz. ricotta cheese
1/4 tsp. grated nutmeg
1 tsp. each salt and black pepper
2 c. crumbled feta cheese
1/4 c. toasted pine nuts
1 pkg. frozen phyllo dough, defrosted in the refrigerator
plain dry bread crumbs
1/2 lb. (2 sticks) butter, melted
flaked sea salt, such as Maldon, for sprinkling
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Directions: |
Directions:Preheat oven to 350º F.
Heat olive oil in medium saute pan, add onion, and cook until soft and translucent. Add scallions, and cook until scallions are wilted but still green. Place spinach in large bowl. Add onion and scallions. Mix in eggs, parmesan, ricotta, nutmeg, salt, and pepper. Fold in feta and pine nuts. Place 1 sheet of phyllo dough flat on a work surface with the lengthwise. Brush with butter (*see note) and sprinkle with bread crumbs. (Use just enough so the layers don't stick together.) Layer 4 sheets this way. Cut sheets into strips by cutting down the center, then cutting the two pieces into three strips (6 individual per 4 sheets of phyllo). Place spoonful of filling on end closest to you and fold diagonally like a flag. Totally enclose filling. Continue assembling until all filling is used. Place on sheet pan, seams down. Brush with melted butter, sprinkle with salt, and bake 30-35 minutes, until phyllo is brown and crisp. Serve hot. |
This recipe for Spanakopita (Greek Spinach Pie) is from