Phyllo Triangles With Spinach , Feta And Ricotta - cooking recipe

Ingredients
    Filling
    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
    Phyllo Layers
    3/4 cup olive oil or 3/4 cup clarified butter
    1 lb phyllo dough, thawed (14 by 9-inch)
Preparation
    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.).
    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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