1/3 C olive oil (divided, 3 T + 1/4 C)
1 large onion, diced
2 cloves garlic, minced
few sprigs green onions, chopped
1/2 C fresh parsley, chopped
2 lbs fresh spinach, rinsed and chopped, or
600 g frozen spinach, defrosted and drained (if not using fresh)
2 eggs, beaten
1/3 C ricotta cheese
1 C feta cheese, crumbled
1 roll filo dough
Sauté onion and garlic in 3 T olive oil until started to brown.
Add green onions and parsley and cook for 2 min.
Add spinach and cook for 2 min, stirring.
Remove from heat and let cool.
Preheat oven to 350F. Lightly oil baking sheet.
In a large bowl combine eggs, ricotta, and feta. Stir in the spinach mixture.
Lay a sheet of filo on a flat surface, brush lightly with olive oil. Repeat 4 times.
Reserve the remaining dough under a wet towel for the next batch.
Cut the dough into strips, place the filling 1 inch away from the end of each strip an fold on diagonal (see how to Fold Filo Triangles), alternating left and right, making triangle each time. Repeat this with each strip.
Place triangles on the baking sheet and lightly brush with oil.
Bake at 350F for 15-20 min, until golden brown.
Alternately, can make a pie by layering 4 sheets of filo dough
at a time (on a greased baking dish, each brushed with oil) with a part of spinach filling,
and repeating the process until all ingredients are used and tucking the
ends under. Brush with oil and bake until golden brown for about 40 min,
or until golden brown and the bottom layer is cooked.
An interesting twist:
Can swap spinach for chopped sundried tomatoes and chopped Kalamata olives.
Match made in Heaven:
Great starter to your Mediterranean meal along with the Greek Salad.