This is a quicker easier way to get the taste of spanakopita without all the layering. Served with a nice greek salad it is a perfect dinner any time of the year.
1 packet frozen spinach, defrosted and squeezed to remove water
8 oz. feta
15 oz.fresh ricotta
4 sheets phyllo dough
1/4 c. sun dried tomatoes
2 T. melted butter
MIx feta, spinach, tomatoes, and ricotta. Lay 1 sheet phyllo dough on counter top. Brush with some melted butter. Lay another sheet on top. Cut into 4 squares. Put 1/8 ricotta mixture along one edge .
Roll up and place seam side down on a parchment lined or silipat covered baking sheet. Brush with a little more butter. Continue with remainind dough and ricotta mixture until you have 8 rolls. Bake at 375 for 25 minutes. Serve with taziki sauce.
1 packet frozen spinach, defrosted and squeezed to remove water
8 oz. feta
15 oz.fresh ricotta
4 sheets phyllo dough
1/4 c. sun dried tomatoes
2 T. melted butter
MIx feta, spinach, tomatoes, and ricotta. Lay 1 sheet phyllo dough on counter top. Brush with some melted butter. Lay another sheet on top. Cut into 4 squares. Put 1/8 ricotta mixture along one edge .
Roll up and place seam side down on a parchment lined or silipat covered baking sheet. Brush with a little more butter. Continue with remainind dough and ricotta mixture until you have 8 rolls. Bake at 375 for 25 minutes. Serve with taziki sauce.
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