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Spinach and
Ricotta Cheese in Filo Pastry- 1 6-oz.
package fresh spinach
- 1 15-oz. container ricotta cheese
- 2 eggs
-
1/4 cup chopped fresh parsley
- 1/2 tsp. salt
- 8 sheets filo
pastry
Cook the spinach, pat dry and roughly chop. Mix spinach, ricotta
cheese, parsley, egg whites and salt. Add a tsp. of water to the egg yolks to
make a wash for the pastry. For each pastry, take one sheet of filo and fold it
lengthwise (if desired brush between the layers with melted butter.) Place 1/8
of the mixture at one end of the filo. Roll over once, fold in the ends, and
continue to roll. Brush each pastry with the egg yolk wash. Bake on a lightly
greased baking sheet at 350F until golden (approx. 20 minutes.) Serves
4. |
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